Nisha Katona: Tandoori Lamb Chops Recipe

Nisha Katona: Tandoori Lamb Chops Recipe

  1. List Of Ingredients
  2. 120ml/4fl oz/½ cup vegetable oil
  3. 1 heaped tbsp tomato purée
  4. 300ml/10fl oz/1¼ cups plain yoghurt
  5. juice of 1 lemon
  6. 1 cube frozen crushed garlic, defrosted, or 3 garlic cloves, crushed
  7. 2 tbsp garam masala
  8. 1 tbsp paprika
  9. 1 tsp fenugreek powder
  10. 1½ tsp salt
  11. 8 lamb chops
  12. sea salt and freshly ground black pepper
  13. cooked rice, flatbreads or wraps, to serve
  1. SERVES 4


1 Preheat the grill/broiler to high and line a grill pan with foil, or prepare a barbecue.

2 Put all of the ingredients except the lamb in a large bowl and stir to combine. Add the lamb chops to the bowl and use your hands to coat them with the marinade on all sides. If you have time, you could leave these to marinate in the fridge for a few hours at this point, or they can be cooked straightaway.

3 Cook the marinated lamb chops under the grill or on the barbecue for 5–6 minutes on each side, until the meat is cooked to your liking and the edges begin to char. Serve the lamb, garnished with fresh coriander/cilantro and with your choice of rice, flatbreads or wraps alongside.

Extracted from 30 Minute Mowgli: Fast Easy Indian from the Mowgli Home Kitchen by Nisha Katona

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