1/2 kg lamb chops à
1 cup yoghurt
2 tablespoons fresh-squeezed lemon juice
1 tablespoon ginger/garlic paste
2 tablespoons chilli powder
1 teaspoon jeera(cumin) powder
1 medium onion chopped
1 tablespoon olive oil
1 tablespoon garam masala
Salt to taste
Pinch of tandoori food colour powder
Blend together, onion, yoghurt, lemon juice, ginger/garlic, oil and all spices into a smooth paste.
Marinate the chops in this mixture and refrigerate overnight.
Cook chops on a heated griddle or braai until tender.
melt 125g butter on the stove and thereafter add the leftover marinade to create a sauce for the chops.
Serve with chips & salads.
Tip: meat must be left in marinade overnight.. that cuts cooking time and the end result is always juicy succulent chops.