An old favourite in our house! I always eyeball this recipe so measurements may not be exact. Be sure to taste the marinade before coating the chops. The kiwi is the star ingredient here, it really tenderises the meat.
6-7 Lamb chops
1 bulb garlic, minced
4 inch piece of ginger, minced/grated
5 hot green chillies (optional)
4 tbsp yogurt, (I used coconut)
generous amount of avocado/vegetable oil
generous handful of mint, finely chopped
juice and zest of 1 lime
1 kiwi, blended
11/2 tbsp garam masala
1 tbsp tandoori powder
handful coriander, chopped for garnish
lemon, cut into wedges for serving
Mix all ingredients to make marinade. Taste and check for salt as lamb does need a good amount of seasoning. Coat lamb chops and put in airtight container, ideally overnight or 8-10 hours. Can be cooked on the BBQ or grill for 20-30 mins depending on how thick the chops are, turning halfway. Once done, leave to rest for 8-10 mins. Serve with rice/naan and a salad.