Dinner

Tandoori Lamb Shoulder Chops with Charred Tomato Chutney

Name: Tandoori Lamb Shoulder Chops with Charred Tomato Chutney
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 2 servings
Ingredients: 4 lamb shoulder chops (6 oz each, about 1¼ inches thick); 1 tsp Kashmiri chili powder or paprika; ½ tsp ground coriander; ½ tsp ground cumin; ¼ tsp ground ginger; ¼ tsp garlic powder; ¼ tsp turmeric; pinch of ground clove; ¾ tsp sea salt, divided; ¼ tsp black pepper; 2 tbsp ghee, divided; ¾ cup basmati rice, uncooked; 1½ cups chicken or vegetable stock; For the chutney: ¾ cup crushed tomato, 1 tbsp fresh ginger minced, ½ tbsp jaggery or brown sugar, ¼ tsp black salt, 1 tbsp ghee; ¼ cup crispy fried onions (store-bought or homemade); fresh cilantro, chopped; fresh mint leaves, torn

Lamb shoulder chops rubbed with tandoori spices (paprika, coriander, ginger, garlic) and finished in a hot cast-iron skillet until a crust forms and the meat stays juicy within. A quick, concentrated tomato chutney (cooked down with ginger and black salt) clings to the warm meat; crispy fried onions and fresh cilantro scattered over herbed basmati complete the plate.

451calper serving 6gprotein 63gcarbs 19gfat 12min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this