Sliced tandoori style lamb chops with salad.

Easily made and without the correct oven.

Marinate the chops in mint , tomato puree, oil, garlic and most importantly, smoked paprika.
Cook for 1 hour at 180c, then allow to cool and slice.
I am then dropping the slices into a quick and easy hot sauce.
3 people, 90p a serving.

Trouble with chops is they are all bone and fat.
I prefer leg steaks - leaner.

I don`t mind any lamb as long as I can see the fat to trim off, which the dog rather likes.
We were just discussing our experience of cooking goat meat.
Hmm. I look at a goat, I look at dog.
They are horribly similar in girth. Never again.
Goat meat is actually in retrospect, horrid.

Only ever seem to eat lamb in Indian resturants over here.Always seems so over priced in the UK.
My favoutite is Carpatian wild mountain goat,if not then sheep...but it doesn't pay to dwell on what you eat...soon become a veggie at that rate.
Anyhow interesting recipe...I'd have used my Tandor in the dacha garden to do the lamb,but over here it's the Indian or bust:P
Must be time for a nice garlic recipe next;)

Talking of garlic Soli, avoid the garlic scapes after a couple of days in the fridge. They become as rough as mountain goats on the razz!
A guest asked to see my Tandoor recently after eating here, the simple fact is, I do not have one. A lot of my recipes are great "cheats!.
If using the lamb one with chicken, you need to add yoghurt to the marinade or it does not work.
( 8 days and counting until my epic 24 people for dinner dinner! eeeeeek! + of course approximately 2000 miles travelling, roll on the holidays!)

Garlic curry recipe to follow soon.

Trivia question.....


Who first discovered this dish in London and wrote about it in the Evening Standard?



Answers on this message board please..........