Tandoori Lamb Chops | How to make Indian Lamb Chops without oven
6 lamb chops
1 tablespoon paprika powder
1 tablespoon cumin powder
2 tablespoon coriander powder
1 teaspoon garam masala
1 teaspoon chilli powder
Salt to taste
1/4 teaspoon amchur powder
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
4 tablespoon lemon juice
1 tablespoon ginger-garlic paste
2 tablespoon oil + extra for frying
Rinse the lamb chops, tap dry with the kitchen paper and keep that aside.
In a small bowl, add paprika powder, cumin powder, coriander powder, garam masala, salt to taste, amchur powder, turmeric powder, pepper powder, lemon juice, ginger-garlic paste and 2 tablespoons of oil.
(Add extra spices. Increase the flavour according to your taste).
Mix all the ingredients, make a thick paste, and make sure there are no lumps in the paste.
Apply the mixed masala paste on to the lamb chops and refrigerate for at least 1 hour.
Set the lamb chops aside at room temperature for 5 minutes before cooking.
Heat the oil in a skillet/pan over medium-high heat.
Add the lamb chops and cook for 4 to 6 minutes on each side or cook until it's done and forms a brown crust.
Transfer the lamb chops to a plate and serve immediately with some salad and lemon wedges.