Braaied tandoori lamb chops
A tandoor is a clay oven traditionally used in Eastern cooking, and tandoori refers to any food cooked in a tandoor oven. A fire of wood or coal is made inside the oven and the food is exposed to direct heat. The smoke from the fire, and the smoke from the food juices and fat dripping onto the coals, all add to the flavour. Very similar, you could say, to a braai! And as we all know, anything tastes better when it is braaied! Masala is a blend of spices usually found in Indian cooking. A typical masala would include spices such as paprika, cloves, chilli, coriander, garlic, onion, cumin, cardamom, nutmeg, mustard, turmeric and star anise, all in dried, powdered form.
RECIPE BY JAN BRAAI
16–20 lamb chops (lamb rib chops work well for this recipe)
500 ml plain yoghurt
2 tots tandoori masala or tikka
masala (or whatever ‘special’ masala your local spice merchant suggests when you tell him you want to make tandoori lamb chops; otherwise, just buy normal masala at a supermarket)
1 tot lemon juice
1 tot chopped garlic and ginger (you can buy a pre-mix of this from some supermarkets – I wouldn’t use it but braaing should be fun, so if you’re in a rush or feeling lazy, go for it)
1. Trim excess fat off the chops but leave some on for flavour.
2. Make the marinade by mixing the yoghurt, masala, lemon juice and garlic and ginger together in a bowl. Use your recently washed hands or a spoon to toss the chops around in the marinade, ensuring all the chops are coated.
3. Leave them to marinate for a few hours or a day.
4. Braai over hot coals (but not too hot) for about 10–12 minutes until that point between medium rare and medium where lamb chops taste their best. Grind salt onto both sides of the chops while they are braaing.
And . . .
You can also make tandoori lamb sosaties. Use cubes of lamb from the leg or shoulder, marinate as above and skewer them just before braaing.