Gluten free tandoori lamb chops

What haven’t I done before?
Tandoorified meat.

Please note that the meat needs marinating 12 hours in advance.

Ingredients (serves 2):
4 x Lamb chops
100ml x Natural yoghurt
1 x Lime, juice
2 x Cloves of garlic
2 x Inch of ginger, grated
1 x Tsp ground cumin
1 x Tbsp ground coriander
1 x Tsp garam masala
0.5 x Tsp paprika
Butter
Fresh lemon juice
Salt

Method:
1. Put the lamb chops in a shallow dish.
2. Mix the yoghurt, lime juice, garlic, ginger, cumin, coriander, garam masala, paprika and salt in a bowl and mix together to make the marinade. Pour over the lamb, cover and chill for 12 hours.
3. When ready to cook, remove from the fridge and grill for 8-10 minutes until cooked. You must turn halfway through cooking time for evenly cooked meat – make sure you baste with the lemon and butter. I baked it in the oven when I first did this and it didn’t work as well.
4. Serve with rice and other curry dishes (please see different recipes).

(Credit: I have based this on a recipe from goodfood.uktv.co.uk called ‘Tandoori Lamb Chops’).

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