The marinade for the lamb in this recipe is fairly complex, but the result is wonderfully fragrant. If you can, prepare the chops the night before, so that the meat has plenty of time to marinate. I love to serve them a squeeze of lemon juice for extra zing.
Extracted From Kricket: An Indian-Inspired Cookbook By WillBowlby (Hardie Grant, £26) Photography: Hugh Johnson
For the Lamb Chops
To serve (optional)
For the Spice Mix
For the Garlic and Ginger Paste (makes 1kg / 2lbs 3oz)
For the Burnt Onion Raita (serves 10)
For the Wild Garlic Chutney
For the Lamb Chops
For the Garlic and Ginger Paste
For the Burnt Onion Raita
For the Wild Garlic Chutney
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