Tandoori Lamb Chops using Mr Huda’s Tandoori Marinade Paste

Tandoori Lamb Chops – Serves 4

6 Lamb cutlets (450g),
6 tsp of Mr Huda’s Tandoori Marinade Paste,
Drizzle of veg/olive oil,
2 tbsp natural yoghurt,
Fresh coriander (if available).

Tandoori Lamb Chops – Serves 4

Tandoori lamb chops, easy to prepare and delicious to eat, can be  served as a starter or a light lunch or even more appetizing on a  barbecue accompanying other delicious dishes. Lean lamb cutlets are  ideal for cooking this dish.
This particular dish is best to be left to marinate  for at least 1 hour or over night before cooking. Once marinated cook  under a grill, barbecue or on a griddle.
Equally delicious when using Mr Huda’s Tikka Marinade Paste or Mr Huda’s Instant Rub-on Paste.

1st stage
1. Beat each chop on both sides.
2. Put the required amount of Mr Huda’s Tandoori Marinade Paste, oil, yoghurt and some coriander in a bowl and mix.
3. Put the chops in the bowl and mix well in to the chops (use disposable gloves when mixing, as to prevent staining your hand).
4. Leave to marinate.

2nd Stage: (Cook as you prefer)

1. Spread the chops on the grill pan with any excess marinade (reserve a little for basting throughout the cooking time).
2. Preheat the oven and then gently grill under moderate heat until the chops are cooked through, turning and basting few times.

Griddle or frying pan:
1. Put a drizzle of oil on the pan.
2. Spread the chops on the pan and cook on moderate heat until cooked through, turning and basting few times with the excess marinade.
Once cooked garnish with fresh salad, lemon wedges, coriander and serve with mint raitha sauce.

TIPS: If you want authentic “charred” spots on the chicken, keep the dish under the hot grill for a few minutes longer. To make it milder or spicier simply adjust the paste & yoghurt.