Serves 4-5

INGREDIENTS :

Lamb Chops,cleaned ........................ 1 Kg
Cumin (jeera) powder ............... 5 gms / 1 tsp
White pepper powder ............. 15 gms / 1 tbs
Garam Masala .................... 10 gms / 2 tsp
Lemon juice ...................... 25 ml / 5 tsp
Cream ............................ 60 ml / 4 tbs
Yoghurt, drained ............. 150 gms / 3/4 cup
Mint/Coriander
Chutney .................... 250 gms / 1 1/4 cup
Cornflour ....................... 30 gms / 2 tbs
Papaya Paste (optional) .......... 45 gms / 3 tbs
Garlic Paste .................... 15 gms / 1 tbs
Ginger paste .................... 15 gms / 1 tbs
Fenugreek (Kasthoori Methi)
Powder ........................... 5 gms / 1 tbs
Oil for basting
Salt to taste

METHOD :

1. Mix cumin powder, white pepper, garam masala, lemon juice and salt. Add the lamb chops and marinate for 1 hour.

2. Mix cream, yoghurt, fresh mint/coriander chutney and cornflour. Add remaining ingredients and whisk to a fine paste. Add to the lamb chops and marinate for another two and a half to three hours.

3. Skewer lamb chops 2 cms apart and roast in a preheated (175c/350f) oven tandoor / charcoal grill for 8-10 minutes. Hang skewers for a few minutes to allow excess marinade to drip. Baste with oil and roast for another 4-5 minutes.

4. Sprinkle lemon juice, garnish with slices of cucumber, tomato and onion, serve hot.