Bihari lamb chops

Recipe adapted from here (Serves 3 as part of main meal)

Lamb chops/cutlets- 500 gms

Marinade

Thick yoghurt- 3/4th cup

Chilli powder- 1/2 tbsp

Turmeric powder- 1/4 tsp

Poppy seeds- 3/4th tbsp, powdered

Cumin powder- 1/2 tsp

Pepper powder- 3/4th tsp

Garam masala- 3/4th tsp

Coriander powder- 3/4th tsp

Nutmeg- a generous pinch, powdered

Mace- a generous pinch, powdered

Fried onions- 3 tbsp

Papaya paste- 1 1/2 tbsp

Ginger paste- 3/4th tbsp 

Vegetable oil- 2tbsp (mustard oil is ideal)

Salt- to taste

Flatten the meaty side of the lamb chops using a mallet, as much as you can. This will help tenderise the meat.

Mix together all the marinade ingredients in a bowl.

Apply it to the lamb chops properly and cover and refrigerate for a minimum of one hour. Overnight is best.

When ready to cook, line a baking tray with heavy duty baking foil and arrange the lamb chops on it.

Place the oven rack as close to the grill as possible and turn on the broil/grill mode and set temp to the maximum. It was 240c for my oven.

Wait for it to preheat. It could take close to 10 minutes depending on your oven.

Once preheated, place the tray carefully on the rack and grill/broil for 10 minutes on one side.

Remove tray, turn over the chops (brush with the juices on the tray if you feel its drying out) and grill/broil for another 6 to 8 minutes. 

Take the tray out and put a fork through a thick part of the meat. If it goes through easily, then the meat is cooked. Or you can slice a small bit and do the taste test.

The cooking time mostly depends on the thickness of the meat, but start checking for doneness at about 5 minutes after you flip it. Mine took a total of 10 minutes on each side.

Once out of the oven, leave to rest for about 5 minutes and then transfer to a serving plate and enjoy.

You can squeeze some lime juice on top for that extra zing.

We had it with coconut milk pulao, dal fry and gunpowder potatoes (recipe coming soon).

Notes: The original recipe calls for boneless lamb pieces and is served as a kabab. I thought lamb chops were a better idea and i was right. It was the most juiciest marinade and the meat was just falling off the bone once it was cooked.

Dont ditch the papaya paste, it does wonders.

Make sure you cook the masala well, or else it will taste raw, irrespective of the meat being cooked.

I will put it under the grill for a few more minutes next time just to get a bit more of the charred effect.

Would be great fit on a bbq grill

If you are using boneless lamb pieces, you can skewer them and pan fry with some oil, flipping sides till done.

If you would like to try tandoori lamb chops, here is the recipe