8 lamb chops (about 8 to 10 oz pieces), ribs or French cut.
1 tbsp ginger/garlic paste
1 tsp cardamom powder
1 tsp mace (nutmeg flour)
4 green chilies
2 oz chopped ginger
2 oz chopped cilantro
1 tsp cayenne pepper
1 ½ cup yogurt or sour cream
½ fl.oz (20 ml) lemon juice
Salt – to taste
Combine marinade ingredients and lamb in large mixing bowl. Thoroughly coat lamb in marinade. Refrigerate for 2 hours before cooking so the meat can absorb the flavors.
Heat the Hōmdoor tandoor oven to 500-550˚ F.
Skewer the lamb onto the rods leaving about 1-inch space in between pieces. Cook for about 8-10 minutes (medium-rare) or 12 minutes (well done).
Keywords: tandoori lamb chops, chef Hemant Mathur