Recipe of the week: Tandoori lamb chops
These chops are superb under the grill, in the oven or on the barbecue

Everyone needs a good tandoori recipe up their sleeve, says Nisha Katona. Most home cooks don’t have a tandoor – a traditional clay oven – but that’s fine: these chops are superb under the grill, in the oven or on the barbecue.
Serves four people
Ingredients
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 120ml vegetable oil
- 1 heaped tbsp tomato purée
- 300ml plain yoghurt
- juice of 1 lemon
- 1 cube frozen crushed garlic, defrosted, or 3 garlic cloves, crushed
- 2 tbsp garam masala
- 1 tbsp paprika
- 1 tsp fenugreek powder
- 1½ tsp salt
- 8 lamb chops
- small handful fresh coriander, leaves picked, to garnish
- cooked rice, flatbreads or wraps, to serve
Method
- Preheat the grill to high and line a grill pan with foil, or prep a barbecue.
- Put all of the ingredients except the lamb in a large bowl and stir to combine. Add the lamb chops to the bowl and use your hands to coat them with the marinade. If you have time, you could leave these to marinate in the fridge for a few hours at this point, or they can be cooked straight away.
- Cook the marinated lamb chops under the grill or on the barbecue for 5-6 minutes on each side, until the meat is cooked to your liking and the edges begin to char.
- Serve the lamb garnished with fresh coriander, and with your choice of rice, flatbreads or wraps alongside.
Taken from 30 Minute Mowgli by Nisha Katona, published by Nourish Books at £25. To buy from The Week Bookshop for £19.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Mustardy beans and hazelnuts recipe
The Week Recommends Nod to French classic offers zingy, fresh taste
-
Susie Dent picks her favourite books
The Week Recommends The lexicographer and etymologist shares works by Jane Goodall, Noel Streatfeild and Madeleine Pelling
-
6 incredible homes under $1 million
Feature Featuring a home in the National Historic Landmark District of Virginia and a renovated mid-century modern house in Washington
-
The Harder They Come: ‘triumphant’ adaptation of cinema classic
The Week Recommends ‘Uniformly excellent’ cast follow an aspiring musician facing the ‘corruption’ of Kingston, Jamaica
-
House of Guinness: ‘rip-roaring’ Dublin brewing dynasty period drama
The Week Recommends The Irish series mixes the family tangles of ‘Downton’ and ‘Succession’ for a ‘dark’ and ‘quaffable’ watch
-
Dead of Winter: a ‘kick-ass’ hostage thriller
The Week Recommends Emma Thompson plays against type in suspenseful Minnesota-set hair-raiser ‘ringing with gunshots’
-
A Booker shortlist for grown-ups?
Talking Point Dominated by middle-aged authors, this year’s list is a return to ‘good old-fashioned literary fiction’
-
Fractured France: an ‘informative and funny’ enquiry
The Week Recommends Andrew Hussey's work is a blend of ‘memoir, travelogue and personal confession’