Tandoori Goat/Lamb chops
These chops are the most basic of dishes served at Tandoori restaurants in India. Unfortunately I don’t have a tandoor at my disposal but I make do with an outdoor charcoal grill and the chops come out soft and juicy! Most people in the US are not used to goat meat but most countries in South Asia and the Middle East eat goat meat. It tastes a lot like lamb without the gamey flavor and it is leaner than lamb. But if you are squeamish about eating goat meat (available at most Middle Eastern butchers in the US), do substitute it with lamb chops.
1. 2-2.5 lbs of goat/lamb chops
2. 5-6 cloves of garlic
3. 1 inch of fresh ginger root
4. ½ packet of Shaan Bihari Kabab spice mix (available at South Asian grocery stores)
5. One whole lemon
6. 3 tablespoons of olive oil
7. One tablespoon of coriander seeds
8. ½ cup of plain low fat yogurt
9. One green chili (less if you don’t want it too spicy)
1. Peel the ginger root and the garlic cloves.
2. Grind the ginger root, garlic and green chili in a small food processor or a mortar pestle
3. Also grind the coriander seeds in a dry
4. Mix the ½ cup of yogurt, olive oil, the Shaan spice mix, ground coriander seeds, juice of one lemon to make the marinade.
5. Mix the chops in a large bowl with the marinade and when all the chops are covered with the marinade, place them in the refrigerator for 12-24 hours.
6. When you are ready to grill the chops, take them out of the refrigerator at least an hour to bring them to room temperature.
7. Grill the chops on a charcoal or gas grill. Baste them with a bit of olive oil while they are cooking to keep them moist and juicy. Usually they take about 5-7 minutes on each side.
8. Serve them with a side of yogurt mint raita, fresh salad and some whole wheat flat bread.