- 1 tsp finely grated fresh ginger (about 2-in piece)
– 1 tsp finely grated or pressed garlic (about 2 large cloves)
– 3/4 tsp salt
– 1/2 tsp cayenne
– 1/2 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp ground turmeric
– 8 lamb chops (about 1 lb, 4 oz)
– 3 tbsp canola oil
1. In a large bowl, mix together ginger, garlic, salt, cayenne, cumin, coriander and tumeric to form a thick, slightly dry paste. (I used seeds and a mortar and pestle, but you can use ground spices instead)
2. Rub chops well with this mixture and set aside to marinate for 2-8 hours in the fridge.
3. Heat a large cast-iron skillet over medium-high heat and add the oil. Sear the lamb chops to the desired doneness, 4-5 min/side for rare.
4. Let rest briefly before serving. Serve with Indian fragrant rice (see below for recipe)