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Pakistani Lamb Chops
Pakistani Lamb Chops is a modern British recipe (from British Indian Restaurants) for a classic starter of lamb chops marinated that are double marinated in a lemon juice marinade followed by a yoghurt-based marinade before being barbecued or grilled (broiled) to cook. The full recipe is presented here and I hope you enjoy this classic British version of: Pakistani Lamb Chops.
prep time
120 minutes
cook time
20 minutes
Total Time:
140 minutes
Additional Time:
(+over night marinating)
Serves:
2
Rating: 
Tags : CurryBIR CurriesSpice RecipesLamb RecipesBritish Recipes
This is a classic BIR (British Indian Restaurant) recipe of lamb chops marinated in a spiced yoghurt sauce before being cooked in a tandoor (you can also use a barbecue, grill (broiler) or griddle pan. These are known by various names: Tandoori lamb chops, Peshwari lamb chops, Tikka Chops or Masala lamb chops. Each name refers to subtle differences in the spicing, but they are basically the same dish.
Ingredients:
1kg (2 lbs) lamb cutlets or loin chops (about 4–6 chops)
For the First Marinade:
1 tsp meat tenderising powder
1 tbsp lemon juice
1 tbsp
ginger-garlic paste
1 tbsp oil
A generous pinch of salt
For the Second Marinade:
125ml (½ cup) Greek yoghurt
2 tbsp oil
2 tbsp
tandoori masala
1 tbsp of cumin
1 tsp paprika
1 tbsp coriander powder
1 tbsp Kashmiri chilli powder
A small handful of fresh coriander, finely chopped
1 tbsp lemon juice
1 tsp of
garam masala powder
A pinch of methi (dried fenugreek) leaves
1 tsp green chilli paste
A generous pinch of salt
Method:
In a large bowl mix together the tenderising powder, lemon juice, ginger-garlic paste, oil and salt. Stir to form a loose paste then add the lamb chops and toss to coat evenly with the paste. Transfer to your refrigerator and allow to marinate for an hour.
In the meantime, prepare the second marinade. In a separate bowl combine the yoghurt with the oil and then add all of the second marinade ingredients. When the hour is up, remove your lamb from the fridge and add the chops to the second bowl. Toss well to ensure they’re evenly coated then return to the refrigerator and chill for a minimum of an hour (best over night).
Remove the bowl containing the chops an hour before you are due to cook them so they can warm up to room temperature. If using a barbecue to cook pre-heat at this point.
Heat your grill (broiler) to high and then place the chops in the grill pan. Place under the hot grill and cook for around 8 minutes each side for pink lamb, or 10-12 minutes for well done.
Serve accompanied by a small side salad and a wedge of lemon.
In BIR style restaurants these are typically served accompanied by spicy dipping sauces such as Indian chilli dipping sauce or Tamarind-chilli dipping sauce.
