Take your lamb chops to the next level with this tikka curry mix

The marinade tenderises the meat, and it becomes so juicy that this will surely be a recipe you want to cook over and over again.

This is an edited extract from Bindas by Mehak Kansal, photography by Sam Folan (Murdoch Books, $39.99.)

If, like me, you love lamb chops marinated in a spicy masala, you will love this dish. The marinade tenderises the meat, and it becomes so juicy that this will surely be a recipe you want to cook over and over again.

Try too my Goan chicken and prawn curry and my Rajistani lamb curry.

This marinade will make your chops delicious. Picture: Sam Folan

Bindas by Mehak Kansal ($39.99.)

Tikka lamb chops

Ingredients

• 800g lamb chops

For the marinade

• 4 tablespoons full-fat Greek-style yoghurt
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon chilli powder
• 1 teaspoon ground turmeric
• 1½ teaspoons ajwain seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons dried tarragon
• 1 tablespoon chilli flakes, optional
• 1 teaspoon salt

To serve

• Coriander, chopped
• Lemon or lime wedges

Method

1. In a mixing bowl, combine all the marinade ingredients and mix well. Add the lamb chops and turn to coat in the marinade. Leave to marinate at room temperature for 30 minutes or in the refrigerator for 1-2 hours, or preferably overnight.
2. When you’re ready to cook, preheat your oven to 200C and line a large baking tray with foil. Arrange the marinated lamb chops on the prepared baking tray, spreading them out and ensuring there are gaps between them; you don’t want the tray to be overcrowded or the chops to be stacked on top of each other.
3. Cover the chops with a layer of foil; this is essential to keep in the moisture and stop the meat from drying out. Put in the oven and cook for 20-30 minutes, then remove the foil and baste the chops with their own juices.
4. Cook, uncovered, for a further 20-30 minutes, until cooked through. Transfer the chops and their cooking juices to a serving dish. Scatter over the coriander. Serve with lemon or lime wedges, for squeezing.

Serves 4-6