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Ingredients
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Quantity
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Lamb chumps or shoulder chops
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6 (total weight 2.2lbs)
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Natural yoghurt
|
3 ounces
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Light malt vinegar
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2 tbsp
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Ginger paste
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1 tbsp
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Garlic paste
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1 tbsp
|
|
Crushed dried chillies
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½ tsp to 1
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Onion – chopped
|
2 ounces
|
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Balti garam masala
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2 tsp
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Tandoori masala
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1 tsp
|
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Fresh mint leaves or 1 tsp dried mint
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2 tbsp
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Chopped fresh coriander leaves including the
tender stalks
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½ ounce
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Salt
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to taste
|
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Sunflower, corn or vegetable oil
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3 tbsp
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|
Garnish:
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|
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Tandoori chat masala
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½ tsp
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Onion rings
|
|
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Lemon wedges
|
|
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Lettuce
|
|
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Cucumber
|
|
Prick both sides of the chops with a fork and lay them in a single
layer in a large shallow dish.
Place all the remaining ingredients, except the garnish, in a
blender and process to a fine paste. Pour this marinade over the chops, then
stir and lift them to make sure that the marinade is coating both sides.
Cover and leave to marinate for 4-6 hours or overnight in the refrigerator.
They can be left in the refrigerator for up to 48 hours.Bring them to room
temperature before cooking.
Preheat the grill to high and remove the grid from the grill pan.
Line the pan with foil and brush lightly with oil. Arrange the chops in the grill
pan and cook them under the hot grill, about 5 inches below the element, for 5
minutes. Turn the chops over and cook for a further 5 minutes, then baste
generously with the pan juices and reduce the heat to medium.
Cook for 3-4 minutes and baste once more. Cook for a further 2-3
minutes and turn them over again. Baste generously again and continue cooking
for 5-6 minutes.
