Rajasthani Spiced Lamb Chops with Mint Chutney

Ingredients

In the original South African version of 5 e 5, the lamb chops are typically marinated in a blend of spices and Worcestershire sauce, and then grilled or braaied (barbecued). The Rajasthani adaptation replaces Worcestershire sauce with yogurt and incorporates a different blend of spices, including cumin, coriander, turmeric, and garam masala. Additionally, the dish is served with a mint chutney instead of the traditional South African accompaniments. We alse have the original recipe for 5 e 5, so you can check it out.

• 8 lamb chops (800g / 1.8 lbs) 8 lamb chops (800g / 1.8 lbs)
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Vegetable oil for cooking Vegetable oil for cooking
• For the mint chutney: For the mint chutney:
• 1 cup (40g) fresh mint leaves 1 cup (40g) fresh mint leaves
• 1/2 cup (20g) fresh cilantro leaves 1/2 cup (20g) fresh cilantro leaves
• 2 green chilies, seeded 2 green chilies, seeded
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 24g (Saturated Fat: 9g)
• Carbohydrates: 4g (Sugar: 2g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine yogurt, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the lamb chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or a pan over medium-high heat. Brush with vegetable oil to prevent sticking.
4. 4.
   Remove the lamb chops from the marinade, allowing any excess marinade to drip off. Place the chops on the grill or pan and cook for about 4-5 minutes per side, or until desired doneness is reached.
5. 5.
   While the lamb chops are cooking, prepare the mint chutney. In a blender or food processor, combine mint leaves, cilantro leaves, green chilies, lemon juice, and salt. Blend until smooth.
6. 6.
   Once the lamb chops are cooked, remove them from the heat and let them rest for a few minutes.
7. 7.
   Serve the Rajasthani Spiced Lamb Chops hot, accompanied by the mint chutney.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with a thick consistency for the marinade. Greek yogurt works well too.
• Mint leaves — Ensure the mint leaves are fresh and vibrant green for the best flavor in the chutney.
• Cilantro leaves — Use fresh cilantro leaves for a bright and herbaceous taste.
• Green chilies — Adjust the number of green chilies according to your spice preference.
• Lamb chops — Choose tender lamb chops with a good amount of meat on the bone for juicier results.

Tips & Tricks

• For a smoky flavor, you can grill the lamb chops over charcoal.
• If you prefer a spicier marinade, add a pinch of red chili powder or cayenne pepper.
• Allow the lamb chops to rest after cooking to retain their juices.
• Serve the mint chutney chilled for a refreshing contrast to the warm lamb chops.
• Pair the Rajasthani Spiced Lamb Chops with traditional Indian breads like naan or roti.

Serving advice

Serve the Rajasthani Spiced Lamb Chops hot, garnished with fresh cilantro leaves. Accompany them with a side of mint chutney and your choice of Indian breads.

Presentation advice

Arrange the grilled lamb chops on a platter, placing a small bowl of mint chutney in the center. Garnish with a sprinkle of cumin powder and a few mint leaves for an elegant presentation.