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Cooking with Lodge Cast Iron – Tandoori Chops with Coriander and Mint Raita

“This chop recipe is an all-time favourite, passed on to me by my great friends the Dayals, who own Cuba Fruit Mart in Wellington. The key here is to marinate the chops for two or three days. Make sure you serve them with a bunch of serviettes, as they are deliciously messy.”

Cooking with Lodge Cast Iron – Tandoori Chops with Coriander and Mint Raita

Serves 6

2 Kg  Lamb Shoulder Chops  (20mm thickness)

2 tsp  Garam Masala

3 tsp  Coriander Seeds (roasted & ground)

2 tsp  Cumin Seeds (roasted & ground)

2 tsp Table Salt

2 or 3 Fresh chillis (finely diced)

1 Tbl Fresh Ginger (finely diced)

1 Tbl  Fresh Garlic (finely diced)

2 Tbl Lemon Juice

1/3 Cup Fresh Coriander (roughly chopped)    

¼Cup Cooking Oil

Coriander and Mint Raita

1 1/2  Cups Thick Greek Yoghurt

1/2 Telegraph Cucumber (seeded and diced)

1/4 Cup Mint Leaves (roughly chopped)

1/4 Cup Coriander Leaves (roughly chopped)

1 Lemon (juiced)

Flaky Sea Salt

Freshly Cracked Black Pepper

To prepare the chops: Place lamb chops on a solid cutting board, and using a heavy knife, chop through the middle to halve them. (You can also ask your butcher to do this for you.)

Place the chops in a mixing bowl. Add the rest of the ingredients and massage into the chops for 2 minutes. Refrigerate for two or three days to marinate.

To make the raita: Combine the yoghurt, cucumber and herbs in a mixing bowl. Add a little lemon juice, and salt and pepper to taste. Refrigerate until required.

Preheat your Lodge Sportsman Grill or BBQ to smoking hot.

Lightly oil the tandoori chops and season lightly with salt and pepper. Cook the chops, in batches, for 6 to 8 minutes each side, until crispy, charred around the edges and firm to the touch. You want to aim for medium doneness for best results. Remove and rest before serving.

Serve up the tandoori chops with a dollop of raita, halved limes and chopped coriander.

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