Lamb chops - or more traditionally goat chops in India - are a staple for any tandoori restaurant and one of our most popular items across JKS Restaurants. Hot with mounds of kashmiri chilli, bright, zesty ginger and the smokey tandoori char, there are seldom few occasions when these chops don’t hit the spot.
This recipe was inspired largely by trips to Delhi and the north west of India, with a small nod to the lamb ‘barrah’ kebabs we used to eat at Gaylord’s on Mortimer Street.
At home, we would recommend either getting your grill as hot as possible or firing up some good quality charcoal on the barbecue.
COOKING TIME: 15 minutes
ALLERGENS: Our full allergen matrix can be found here
Please contact us via email - firstname.lastname@example.org - if you have any queries on ingredients or allergies.