Hurray! The grilling season has begun! I have to say that when the sun is shining and it is over 16 degrees in Norway, nothing can beat a cozy barbecue dinner on the terrace. Like many homes, I leave the actual grilling to my better half, and I do the preparations in advance. Charcoal grill or electric/gas grill, it is an eternal topic of discussion. If I can choose, I prefer charcoal grill or gas grill.
Except for rice and lentils, almost everything can be put on the grill. If it's not grilling weather, the oven is a good solution. Today, chili garlic lamb chops are on the menu. Most things that need to be marinated should be left overnight in the refrigerator or at least 3-4 hours. Another tip is to put everything in a plastic bag and make a few cuts in the meat so that the marinade soaks in. Here I have used kashmiri (from Kashmir ) chili powder which is not strong, but has a strong red color. If you don't have it, paprika powder can be used. To get a strong flavor, I use strong fresh chilies. These can be cut into thin rings or crushed in a mortar.
CHILI GARLIC LAMB CHOPS
4-5 tablespoons yogurt
2 tablespoons grated ginger
4 cloves grated garlic
fresh chili to taste
2 tsp ground coriander seeds
1 teaspoon turmeric
2 tsp kashmiri chili powder
2 tablespoons oil
2 tablespoons chickpea flour
2 tsp garam masala
4 tablespoons fresh coriander
1 kg leg of lamb
Procedure:
- Mix all the ingredients for the marinade together and coat the lamb shanks in it.
- Place them in a plastic bag in the refrigerator overnight.
- Grill on the grill or in the oven at 225 degrees for 5-8 minutes.