.jpg)
-
Prep Time
5 Mins -
Cook Time
10 Mins -
Serves
2 People -
Heat Level
Medium
Ingredients
- 1 tablespoon (15g) of Bengali Sylhet Kari paste
- 1 teaspoon (5g) of vegetable oil (or olive oil)
- 5-6 good-sized lamb chops
- 1 thumb-sized root of ginger finely chopped into matchsticks for garnish
- 1 handful of chopped coriander for garnish
- 2 baby shallots
- 100ml of natural yoghurt
Method
Add the Bengali Sylhet Kari paste, natural yoghurt, vegetable oil (or olive oil) into a mixing bowl.
Then add the lamb chops into a mixing bowl and marinate the lamb chops with the mixture, ensuring the marinade covers the entire surface of the lamb chops. Add salt to season. For a more intense flavour, leave to marinate for a few hours or overnight in the fridge.
Skewer the lamb chops and place them on a grill or griddle pan over a medium heat for 5-7 minutes (or until cooked).
Garnish with chopped coriander and sliced ginger.
Serve with a naan bread or basmati rice along with pappadoms and a little mango chutney.
.jpg)
