Indian Trail Tandoori Lamb Chops
Experience the flavors of Mecklenburg cuisine with our Indian Trail Tandoori Lamb Chops recipe. These succulent lamb chops are marinated in a blend of aromatic spices and yogurt, then cooked to perfection for a mouthwatering dish that's sure to impress.
Ingredients
- 8 lamb chops
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large bowl, mix together the yogurt, tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, cayenne pepper, turmeric, and salt.
- Add the lamb chops to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the lamb chops from the marinade and shake off any excess. Discard the remaining marinade.
- Cook the lamb chops in the hot skillet for about 3-4 minutes per side, or to your desired level of doneness.
- Transfer the cooked lamb chops to a serving platter, garnish with fresh cilantro, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 22g
Supplies
Large bowl Skillet Tongs Serving platter
Tools
Refrigerator
Serving suggestions
Serve the Indian Trail Tandoori Lamb Chops with fragrant basmati rice, naan bread, and a side of cucumber raita for a complete meal.
Tips & tricks
For a smoky flavor, you can also grill the marinated lamb chops on a barbecue instead of cooking them on the stovetop.
Cost
$20