When you’re fed up with festive food, these spicy lamb chops are great for throwing on the barbie. Serve with a light green salad and you’re good to go.
Ingredients
- 8 lamb cutlets
- 1 tablespoon chilli powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon coriander powder
- 1/4 tablespoon garam masala
- 1 sprig fresh curry leaves
- Salt to taste
- 20 ml vinegar
- 1 teaspoon tamarind paste
- 1/2 tablespoon crushed ginger
- 1/2 tablespoon crushed garlic
- 1-2 tablespoons white sesame seeds
- Juice of half a lime
Method
1. Mix together all the dry ingredients with the vinegar, then mix in the tamarind, ginger and garlic pastes.
2. Spread on the lamb cutlets and keep aside for 10 minutes.
3. Lightly crumb the cutlets with sesame seeds and cook on a hotplate or
grill till done (try three minutes each side).
4. Squeeze the lime juice on the hot cutlets and serve hot with a Raita*
and a salad.
Raita
Raitas are made of yoghurt, which is either whipped or whisked. They can be made with either full-fat or reduced-fat yoghurt. They are usually seasoned with salt, pepper powder and roasted cumin powder.
Cucumber Raita
Ingredients
- 600ml yoghurt
- 2-3 cucumber, peeled, deseeded and grated
- 1 teaspoon cumin seeds, lightly roasted and powdered
- Salt to taste
- 1/4 bunch fresh coriander leaves, chopped
Method
1. Whisk the yoghurt.
2. Add the cucumber, salt and cumin powder.
3. Mix well with the chopped coriander leaves and serve as an accompaniment to the chops
Recipes courtesy of Nilgiri’s Restaurant