Tamarind of London Tandoori Lamb with Red Chili
  • 4 racks lamb with 3 double-boned chops per rack
  • Salt
  • 1 tbsp. chili powder
  • For the marinade
  • 1 cup of raw papaya flesh
  • 4 cloves garlic
  • 1½ tbsp. oil
  • 2 heaping tbsp. gram flour
  • 2 tsp crushed peppercorns
  • 1 tsp garam masala
  • To serve
  • Juice of 1 lime
  • Garam masala
  1. Using a pestle and mortar, grind together the papaya and garlic. Heat the oil until hot then fry the gram flour until light brown. Cool then add to the papaya paste along with the crushed peppercorns and garam masala.
  2. Rub the chops with salt and chili powder then with the papaya marinade. Cover and refrigerate for 6 hours.
  3. Skewer the lamb chops then grill or barbecue, finishing over a high heat to color. Serve hot with a sprinkling of lime and garam masala.
Recipe by Sugar and Spice and Everything Nice at http://kathleenssugarandspice.com/2011/12/05/tamarind-of-london-arrives-to-crystal-cove/