Tandoori lamb chops

Ingredients

• 1 1/2 lb / 680 grams lamb rib chops
• 2 tablespoons sunflower oil
• 1 cup unflavoured Greek yoghurt
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 2 teaspoons garam marsala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried chilli flakes OR cayenne pepper (adjust to taste)
• 1 teaspoon crushed garlic
• 1/2 teaspoon crushed ginger
• 1/2 teaspoon salt (adjust to your own taste)

Instructions

1. 1

   Remove most of the visible fat from the chops.

2. 2

   Mix the ingredients for the marinade in a shallow dish.

3. 3

   Submerge the chops in the marinade Take care to cover the chops completely.

4. 4

   Cover with plastic wrap and set aside in the refrigerator for at least half-an-hour to marinade. Note 1

5. 5

   Heat the sunflower oil in a cast iron skillet (or frying pan). Let the fat get nice and hot so that it sizzles when you add the chops

6. 6

   Remove the chops from the marinade, and scrape off most of the marinade.

7. 7

   Fry the chops in the hot skillet for 3 - 5 minutes per side. You may want to adjust the heat down once the chops have been placed in the hot pan so that they do not burn. Note 2

8. 8

   If you want to crisp any fat remaining on the edge of the chops, use a pair of tongs to hold the chops in the hot oil, fat side down.

9. 9

   Transfer the cooked chops on a plate, cover with a sheet of aluminium foil and allow to rest for 5 minutes.

10. 10

    Serve with a dish of saag aloo and homemade naan bread, and a simple tomato and onion sambal.