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 where our family originates, 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. However you chose to cook them, we also recommend getting some Tropical Cyclone or 4th Rifles thoroughly chilled.
COOKING TIME: 15 minutes
ALLERGENS: Dairy, Mustard
Please contact us via email - firstname.lastname@example.org - if you have any queries on ingredients or allergies.