Tandoori Lamb Chops with Rainbow Raita
Serves 4
Time 30 minutes + marinating time
Ingredients
8 French cutlet lamb chops
Marinade
1 cup Greek-style yoghurt
2 tbsp of lemon juice + juice of 1 lemon for the mint chutney
1 tbsp garam masala
1 tbsp cumin ground
3 garlic cloves
2cm piece of ginger
1 tbsp of turmeric powder
2 tsp of paprika
¼ tsp cayenne pepper
Salt to season
Raita
1 cup Greek-style yoghurt
½ tbsp cumin, ground
1 carrot, peeled and grated
Pinch salt
Black pepper
1 tbsp lemon juice
Mint Chutney
1 bunch of mint leaves (stems removed)
1 tomato roughly chopped
1 red chilli – deseeded
½ lemon, juice
Salt and pepper
Method
Use a mortar and pestle to crush the garlic and ginger so it becomes a smooth paste.
In a bowl combine the yoghurt with 2 tablespoons of lemon juice, garlic, ginger, garam masala, cumin, paprika, cayenne pepper, turmeric, and salt (to taste).
Ideally, marinate the lamb chops – by coating them in the yoghurt mixture – for a few hours or overnight.
Scrape off any excess marinade and heat a skillet over medium heat.
Apply a light spray of olive oil to the pan and grill the lamb chops for approximately 2 minutes on each side for medium-rare.
In a blender place the mint leaves, tomato, lemon juice, chilli and salt to season. Blend the ingredients together completely. Place in a small bowl.
For the raita combine the carrot with the remaining yoghurt. Add remaining cumin powder, a little squeeze of lemon juice and salt to taste.
Serve the lamb chops alongside a bowl of raita and mint chutney.