Adapted from 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices by Ruta Kahate
It takes minutes to make this simple marinade. Rub it on the chops and set them aside, ready to be grilled just before serving time.Serve with Crusty Roasted Potatoes with Coriander.
1 teaspoon finely grated fresh ginger (about 2–inch piece)
1 teaspoon finely grated garlic (about 2 large cloves)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cumin seeds, finely ground
1/2 teaspoon coriander seeds, finely ground
8 lamb rib chops (about 1 pound 4 ounces)
3 tablespoons canola oil
In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.
Heat a large, heavy skillet over medium-high heat and add the oil. Sear the chops to desired doneness, 4 to 5 minutes on each side for rare. You may also grill these chops on an outdoor grill over high heat. Let rest briefly before serving.
Yield: serves 4
*We use an Emile Henry 5-1/2 inch Mortar and Pestle Set to finely ground the coriander seeds. Use a ginger grater for the garlic and ginger.
Recipe: Meat, Lamb, Indian, Kosher