Well, good news! Chef Timothy Sebastian of Hungry Bacon shares how you can master tandoori lamb shoulder chops at home – no tandoor oven required, and without breaking the bank.
Smokey and succulent, the chops pair wonderfully with the good chef’s homemade garlic and coriander naan. Add his tangy mint sauce – versatile enough to complement many other dishes – and you’ve got yourself a winning combination.
So, if you’re wondering how to impress your guests this Deepavali, look no further. Plus, don’t forget to check out Chef Tim’s recipe for mamak-style salmon-head curry – another dish that is bound to impress!
Mint sauce (serving: 270g)
Ingredients
- 75g mint leaves
- 20g castor sugar
- 10g dijon mustard
- juice and zest of one lemon
- 30g white vinegar
- 2g crushed black pepper
- 2g salt
- 10g chopped garlic
- 50g sliced red onion
- 50g water
Method
- Place all ingredients in a blender and blend until smooth.
- Transfer to a clean container, cover and keep chilled.
Shelf life: 3 days chilled
Tip: The colour of the mint sauce may fade after a day, but the flavour will still be spot on.
Marinating the lamb chops
Ingredients
- 2kg sliced lamb shoulder
- 400g tandoori marinade (for recipe, click here)
- 30g baking soda
Method
- Defrost and wash the lamb shoulder slices, then drain them in a colander.
- In a separate small mixing bowl, add the tandoori marinade and baking soda. Mix well to combine.
- Transfer the lamb shoulders to a large mixing bowl, pour the marinade over them, and mix well to coat.
- Cover and chill overnight to marinate and allow the baking soda to tenderise the meat.
Shelf life: 3 days chilled
Tip: As a general rule, for every 1kg of meat, add 200g of marinade and 15g of baking soda.
Preparing the lamb chops
Method
- Heat some corn oil in a pan, then sear each chop on both sides for a nice crust.
- Transfer all of the chops to a roasting tray and place into a preheated oven.
- Allow the chops to cook for about 20 minutes at 230°C, or until the internal temperature hits 70°C.
- Once fully cooked, remove from oven, transfer to a serving dish and serve.
Tip: If you’ve got a charcoal BBQ, use it – that smoky edge will take these lamb chops to a whole new level. Happy Deepavali!
See also: Chef Tim’s golden turmeric lemon rice
‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.
Check out other recipes from Chef Timothy Sebastian here.