Chowpan (lamb Chops) Recipe
Indulge in three marinated lamb chops, spiced Afghan-style. All entrées include tandoori naan, rice, salad, and cilantro yogurt sauce.
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Ingredients
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Lamb Chops
Cilantro Yogurt Sauce
Tandoori Naan
Rice
Salad
Method
Marinating the Lamb Chops
- 1
Prepare the Marinade
In a bowl, combine yogurt, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, lemon juice, and olive oil. Mix well until smooth.
- 2
Marinate the Lamb Chops
Add the lamb chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Cooking the Lamb Chops
Making the Cilantro Yogurt Sauce
- 5
Preparing Tandoori Naan
- 6
Make the Dough
In a large bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes until frothy. Then add flour, yogurt, and salt. Knead until smooth and elastic.
- 7
Let the Dough Rise
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- 8
Cook the Naan
Divide the dough into equal portions and roll out into flatbreads. Cook on a hot skillet or tandoor for 2-3 minutes on each side until bubbly and cooked through.
Cooking the Rice
- 9
Rinse the Rice
Rinse basmati rice under cold water until the water runs clear to remove excess starch.
- 10
Cook the Rice
In a pot, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the rice is fluffy and water is absorbed.
Preparing the Salad
- 11
Mix the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss to combine.
