Pretty much anyone who knows me will tell you that I have a mild addiction to Pakistani food, and in particular the tandoori lamb chop. I’d more than happily spend an evening at Mirch Masala in Tooting, or Tayyabs, but my favourite place to get a fix is Lahore in Whitechapel (long overdue a ‘Local Hero’ post). The chops may be a bit smaller, but my god they taste good. Spicy, deeply flavoured and smokey. Yep, my mouth is watering and it’s only 9am.
But enough about my issues. This recipe is my attempt to re-create Lahore’s greatness at home. Funnily enough, I don’t have a tandoor in my kitchen so I use a griddle pan to get the charring and smokey flavour, and whilst this recipe doesn’t quite live up to East London’s finest, it’s not half bad. If you don’t have a griddle pan, you could grill them on both sides.
I use lamb cutlets as opposed to thicker chops, and serve them with a coriander and mint raita.
8 lamb cutlets
(for the marinade)
2 large cloves of garlic
1 thumb sized piece of ginger
2 green chillies, seeds removed