Peshawari Lamb Chops
Peshawari Lamb Chops
Ingredients
For the first marinade:
- 2 lamb racks (trimmed)
- 50 ml malt vinegar
- 1 tbsp Kashmiri chilli powder
- ½ tsp turmeric powder
- salt
For the second marinade:
- 50 gram papaya
- 5 green chillies
- 8 cloves garlic
- 20 ml mustard oil
- 1 star anise
For the gram flour roux:
- 75 ml mustard oil
- 50 gram flour
- 1 tbsp garam masala powder
- 1 lime, juice only
Instructions
- Heat 100 ml of mustard oil in a pan, add the gram flour, stirring continuously until lightly browned, transfer to a bowl and leave to cool.
- Prepare the chops by cutting the rack every two bones, leaving only one bone per chop.
- Marinate the chops with malt vinegar, salt,chilli powder and turmeric powder;set aside.
- Blend the green chillies, garlic, raw papaya and star anise in a food processor with 20 ml of mustard oil, into a smooth paste and set aside.
- Mix the paste and gram flour mixture into the marinated meat, check seasoning and leave refrigerated for a minimum of 2 hours.
- The chops are now ready to be skewered and cooked in a tandoor, grill or barbecue.
To grill in an oven:
- Place the marinated chops on a wire rack with a drip tray below, turn the grill element on and place the tray on the uppermost shelf (with the chops no less than 5 cm below the grill element) and grill for about 5 minutes, turn the chops over and grill for a further 4 minutes or until cooked to desired doneness.
- Once cooked, sprinkle with garam masala powder and lime juice; serve hot.