This is the kind of recipe that whisks you straight back to your favourite tandoori restaurant.
It’s reminiscent of smoky steakhouses, complete with the scent of searing, charcoal-fired meats.
Once you get started on the marinade, your senses will be engulfed by the rich notes of this chief Pakistani blowout.
And to top it all off, it’s the simplest thing to make – just marinate and grill.
Flavours and pairings
The dish works best when it is boldly spiced with coriander, cumin and chilli powder. And what’s more, it is best served straight off the grill or barbeque at medium to medium-rare to ensure the meat stays juicy and tender. Plate it with pickled onions and a simple mint yoghurt for full effect.
Ingredients
- 6 lamb chops / cutlets (approx. 350g)
- 3 cloves garlic
- 2.5 cm piece of ginger
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- Half a teaspoon cinnamon powder
- ¼ teaspoon turmeric powder
- 2 stalks of fresh coriander, leaves and stems
- 1 teaspoon tomato paste
Method
- Blitz the garlic, ginger, coriander powder, cumin powder, chilli powder, cinnamon powder, turmeric powder, fresh coriander (leaves and stems) and tomato paste until a fine paste is achieved. This will be the spice marinade for the lamb.
- Coat the lamb thoroughly in the spice marinade. Once you’re done, store it in an airtight container and leave it in the fridge, either overnight or for a few hours.
- Heat the grill (or charcoal barbeque) to medium-high. Brush the lamb with a little oil and sprinkle it with salt on either side before cooking for three minutes (on each side).
- The lamb should be cooked to medium or medium rare for full, juicy effect.
- Serve it at once.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.