Lamb Chops Recipe
grilled lamb chops marinated in malabar spice mix with beet pachadi
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Ingredients
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Marinade for Lamb Chops
Beet Pachadi
Method
Marinade the Lamb Chops
- 1
Prepare the Marinade
In a large bowl, mix together the Malabar spice mix, yogurt, minced garlic, grated ginger, lemon juice, salt, and black pepper.
- 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 results.
Prepare the Beet Pachadi
- 3
Cook the Beetroot
In a pan, heat the oil over medium heat. Add mustard seeds and let them crackle. Then add curry leaves and chopped green chilies. Sauté for a minute.
- 4
Combine Ingredients
Add the grated beetroot and salt to the pan. Cook for about 5-7 minutes until the beetroot is tender. Remove from heat and let it cool.
- 5
Mix with Yogurt
Once cooled, mix the cooked beetroot with yogurt and grated coconut. Adjust salt to taste and set aside.
Grill the Lamb Chops
- 6
Preheat the Grill
Preheat your grill to medium-high heat.
- 7
Grill the Lamb Chops
Remove the lamb chops from the marinade and place them on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness.
- 8
Serve
Remove the lamb chops from the grill and let them rest for a few minutes. Serve with the beet pachadi on the side.
