Peshawari lamb chops


Serves: 4
Cooking time: 50

Cuisine : Indian
Course : Main
Skill Level : Easy

For the first marinade:

  • 2no lamb racks (trimmed)
  • 50ml malt vinegar
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric powder
  • salt

For the second marinade:

  • 50g raw papaya
  • 5 green chillies
  • 8 cloves garlic
  • 20ml mustard oil




    For the gram flour roux:
  • 75 ml mustard oil
  • 50g gram flour
  • 1 tspgaram masala powder
  • 1 lime, juice only

METHOD:
Heat 100ml of mustard oil in a pan, add the gram flour, stirring continuously until lightly browned, transfer to a bowl and leave to cool.

Prepare the chops by cutting the rack every two bones, leaving only one bone per chop.

Marinate the chops with malt vinegar, salt, chilli powder and turmeric powder;set aside.

Blend the green chillies, garlic, raw papaya and star anise in a food processor with 20 ml of mustard oil, into a smooth paste and set aside.

Mix the paste and gram flour mixture into the marinated meat, check seasoning and leave refrigerated for a minimum of 2 hours.

The chops are now ready to be skewered and cooked in a tandoor, grill or barbecue.

To grill in an oven:
Place the marinated chops on a wire rack with a drip tray below, turn the grill element on and place the tray on the uppermost shelf (with the chops no less than 5cm below the grill element) and grill for about 5 minutes, turn the chops over and grill for a further 4 minutes or until cooked to desired doneness.

Once cooked, sprinkle with garam masala powder and lime juice; serve hot.





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