Afghan Lamb Chops with Spiced Yogurt Marinade

Ingredients

• 8 lamb chops (about 1 kg / 2.2 lbs) 8 lamb chops (about 1 kg / 2.2 lbs)
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads (optional) 1/4 teaspoon saffron threads (optional)
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh cilantro or mint leaves for garnish Fresh cilantro or mint leaves for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 3g (Sugars: 2g)
• Protein: 35g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the yogurt, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, cinnamon, saffron threads (if using), salt, and black pepper. Mix well to form a smooth marinade.
2. 2.
   Add the lamb chops to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
3. 3.
   Preheat your grill to medium-high heat. Remove the lamb chops from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the lamb chops for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
5. 5.
   Once cooked, transfer the lamb chops to a serving platter and let them rest for a few minutes. Garnish with fresh cilantro or mint leaves.
6. 6.
   Serve the Chopan kabob hot with saffron rice, naan bread, and a side of salad for a complete Afghan dining experience.

Treat your ingredients with care...

• Saffron threads — To enhance the aroma and flavor, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the marinade.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Make sure to let the lamb chops rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• If you don't have a grill, you can also cook the lamb chops on a stovetop grill pan or broil them in the oven.
• Experiment with different herbs for garnishing, such as parsley or dill, to add a fresh twist to the dish.

Serving advice

Serve the Chopan kabob as the main course of a festive Afghan feast. Arrange the grilled lamb chops on a platter, garnish with fresh herbs, and serve alongside fragrant saffron rice, warm naan bread, and a refreshing salad of cucumbers, tomatoes, and red onions dressed with lemon juice and olive oil.

Presentation advice

To create an appealing presentation, place the lamb chops on a bed of saffron rice, drizzle some of the spiced yogurt marinade over the chops, and sprinkle with fresh herbs. Serve with warm naan bread on the side and a colorful salad to add vibrancy to the plate.