Everyone needs a good tandoori recipe up their sleeve. Most home cooks don’t have a tandoor – a traditional clay oven – but that’s fine: these chops are superb under the grill, in the oven or on the barbecue.
Serves four people
120ml vegetable oil Buy
1 heaped tbsp tomato purée Buy
300ml plain yoghurt Buy
juice of 1 lemon Buy
1 cube frozen crushed garlic, defrosted, or 3 garlic cloves, crushed Buy
2 tbsp garam masala Buy
1 tbsp paprika Buy
1 tsp fenugreek powder Buy
1½ tsp salt
8 lamb chops
small handful fresh coriander, leaves picked, to garnish
cooked rice, flatbreads or wraps, to serve
Preheat the grill to high and line a grill pan with foil, or prep a barbecue.
Put all of the ingredients except the lamb in a large bowl and stir to combine. Add the lamb chops to the bowl and use your hands to coat them with the marinade. If you have time, you could leave these to marinate in the fridge for a few hours at this point, or they can be cooked straight away.
Cook the marinated lamb chops under the grill or on the barbecue for 5-6 minutes on each side, until the meat is cooked to your liking and the edges begin to char.
Serve the lamb garnished with fresh coriander, and with your choice of rice, flatbreads or wraps alongside.