In-Tandoor Recipe: Tandoori Lamb Chops

Ingredients

Spices

¼ Cup Mustard Oil

2 Tablespoons Ground Cumin

2 Tablespoons Ground Coriander

1 Tablespoon Chili Powder – more or less based on spice level

2 Tablespoons Salt

1 Tablespoon Cinnamon powder

1 Tablespoon Garam Masala* Grind black peppercorns, cumin, green cardamom, and mustard seed to powder.

3 Tablespoons Cashew Powder

 

Dry

3 Tablespoons Chickpea Flour

3 Tablespoons Dry Fenugreek Leaves

 

Pastes/Liquids

1 Tablespoon Onion Paste

1 Tablespoon Ginger Paste

2 Tablespoons Garlic Paste

1 Lemon Juice

1 Cup Sour Cream

 

Large Lamb Chops – 10-15 Count

Instructions

Prepare Meat

Apply salt, pepper, onion/ginger/garlic paste, and lemon to chicken

Poke with fork

 

Marinade

Add oil to bowl

Add spices to oil and mix well

Add sour cream

Add chickpea flour and dry fenugreek to mixture

Whisk together well

 

Mix

Place lamb chops in tray or in bowl

Pour marinade over lamb chops

Massage marinade into lamb chops

Seal shut with saran wrap

Let sit for 12-24 hours

 

Cook

Tandoor

About 1 hour before cooking, start up tandoor with charcoal (or gas)

Get temperature up to between 850° – 950° F (Point IR Gun at middle of clay)

 

Lamb

Place similar size pieces together on same skewer

Place in tandoor and cook for about 10 minutes

 

Serve

Add strings of red onion, garnish options on plate

De-skewer lamb chops onto plate

Add fresh lemon juice to taste

Let sit for 2 minutes

Enjoy!