Tender Lamb Chops with Ginger and Crushed Spices
|Mixed peppercorns||2 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Ginger pulp||1 1⁄2 Teaspoon|
|Crushed dried red chilies||1 Teaspoon|
|Natural yogurt||1 Tablespoon|
|Papaya pulp||3 Tablespoon|
|Corn oil||2 Tablespoon|
|Lamb chop||2 Pound, fat removed (1 Kilogram)|
|Chopped fresh coriander||1 Tablespoon (For Garnish)|
|Whole red chilies||4 (For Garnish)|
|Onion rings||12 (For Garnish)|
1. Grind the peppercorns, coriander seeds and fennel seeds in a spice grinder. Transfer to a bowl and add the salt, ginger, crushed dried chillies, yogurt, papaya pulp and oil. Blend together and rub the mixture over the chops.
2. Place the chops in a heatproof dish, cover with foil and leave in a cool place to marinate overnight.
3. Leave the foil over the chops and place in a preheated oven 240°C (475°F), Gas Mark 9 for 10-15 minutes, then reduce the temperature to 180°C (350°F), Gas Mark 4 and cook for a further 10 minutes.
4. Remove the foil and cook the chops for a further 7-10 minutes or until they are cooked through. Garnish with the fresh coriander, red chillies and onion rings and serve at once.