Chef Kausik Roy, of Tawa in Stamford, shares Tandoori Lamb Chop recipe
Updated 1:17 pm, Thursday, September 28, 2017
Tawa, 487 Glenbrook Road, Stamford
How many years there
What or who inspired the recipe you are sharing today?
There was a small food joint near my high school run by a family originally from Pakistan. The old chef used to run a butcher shop next to the restaurant and in the evening he used to cook those best cuts of fresh meats in his restaurant. With my inborn curiosity about the food, I used to watch him closely. It was not at all a commercial kitchen, but I guess the freshness of the meat and the spice blend made those chops heavenly.
Tawa's Tandoori Lamb Chop recipe
Ingredients: 12 (4-6 ounce) lamb chops and for the marinade:
- 3 tablespoons ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- 2 tablespoons fresh coriander, chopped
- 1 tablespoon fresh ginger root, minced finely
- 1 tablespoon green chilies, chopped finely
- 1 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons mace
- 2 teaspoons coriander
- 2 teaspoons lemon juice
- Butter for basting, optional
In a deep bowl mix all marinade ingredients thoroughly. Add the chops to the marinade for at least 4 hours or keep overnight in the refrigerator. Heat the oven to 350 degrees. Roast in the oven for approximately 20 minutes (rare), basting with the melted butter after 10 minutes. Or grill over medium heat, basting as desired. Let the meat rest for 15 to 20 minutes before serving.