Tamarind paste—readily available in most grocery stores—comes from the fruit of the tamarind tree. Its sour, tart taste is essential to the balancing of flavours in Indian and other Asian cuisines. A little jar lasts for ages in the fridge. Again, marinating is important as it allows the spice mixture to perfume the lamb chops.
Serves 2 to 3
Ingredients
- 8 lamb chops cut from a Frenched rack of lamb or 8 lamb loin chops, 1 inch (2.5 cm) thick, trimmed of excess fat
Coorgi masala marinade
- 2 tablespoons (30 mL) coriander
- 2 teaspoons (10 mL) fenugreek seeds
- 2 green cardamom pods
- 1 clove
- 1 bay leaf
- 1/2 star anise
- 1 tablespoon (15 mL) red chili powder
- 1 1/2 teaspoons (7.5 mL) ground turmeric
- 1 1/2 teaspoons (7.5 mL) roughly chopped garlic
- 1 1/2 teaspoons (7.5 mL) roughly chopped fresh ginger
- 2 tablespoons (30 mL) white sesame seeds
- 1 1/2 tablespoons (22.5 mL) fresh lemon juice
- 1 teaspoon (5 mL) Indian tamarind concentrate (also sold as “tamarind paste”)
Directions
- Place the chops in a large shallow dish.
- Combine the first 6 coorgi masala spices—coriander, fenugreek, cardamom, clove, bay leaf, and star anise—into a spice grinder (or coffee grinder set aside for spices), and grind into a powder. Transfer the powder to a bowl, and add the chili powder and turmeric. Pound the garlic and ginger in a mortar and pestle until you have a smooth paste. Add to the spices along with the sesame seeds, lemon juice, tamarind, plus a pinch of salt, and stir to combine.
- Rub the marinade over the chops until well coated. Cover and leave in the fridge to marinate for 30 minutes or overnight.
- Let the lamb come to room temperature before grilling. Preheat the grill to medium-high, then clean and oil the grill grates to prevent sticking.
- If you’re using Frenched lamb chops, wrap the bones of the lamb in aluminum foil to prevent burning. Drizzle the lamb with oil, and sprinkle with salt and freshly ground pepper. Grill the lamb for 3 minutes per side or until desired doneness. Remove from the grill, and tent with foil for a few minutes before serving.