Charred Lamb Chops Recipe
Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce.
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Ingredients
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Marinade
Kashmiri Chilli Sauce
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, combine the grated raw papaya, yogurt, minced garlic, minced ginger, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
- 2
Marinate the Lamb Chops
Add the lamb chops to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight.
Kashmiri Chilli Sauce Preparation
- 3
Make the Sauce
In a small saucepan, combine the Kashmiri chilli powder, minced garlic, minced ginger, vinegar, sugar, water, and salt. Stir well to combine.
- 4
Cook the Sauce
Heat the saucepan over medium heat until it starts to simmer. Reduce the heat and let it cook for about 5 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat and set aside.
Grilling the Lamb Chops
- 5
- 6
Grill the Lamb Chops
Remove the lamb chops from the marinade, allowing any excess to drip off. Place the chops on the hot grill and cook for about 4-5 minutes per side, or until they are charred and cooked to your desired doneness.
- 7
Serve
Once the lamb chops are grilled, remove them from the grill and let them rest for a few minutes. Serve hot with the Kashmiri chilli sauce drizzled over the top.
