PESHAWARI LAMB CHOPS

If you ever want to try charcoal grilled lamb chops then these peshawari lambs chops are the ones. They are amazing just full of flavours  and tender in bite. These chops do take a little bit of time but its all worth it. The dish needs two marinations. They can be served with salad, naan or whatever you'd prefer. 

Serves 4

Time: 1 hour + 30 minutes (or overnight)

1st marinade

1 tbs fennel seeds

1-star anise

2nd marinade

8-10 lamb chops

2 tbs malt vinegar or apple cider

1 tsp chilli powder

1 tsp paprika or red Kashmiri chilli powder

Salt

1 green chilli 

5 garlic cloves

2 tbs oil

2 tbs cream

A few lime/lemon wedges

A few raw onion rings 

1 tbs chopped fresh coriander

Method

First, dry roast the fennel seeds and star anise in a small pan and then grind it into powder form.

Rub this spice thoroughly on the lamb chops and keep it aside and prepare the 2nd marinade.

 

Now, mix the malt vinegar, chilli powder, paprika and salt in a dish and rub it on the lamb chops well.

 

 

In the end, blend garlic, oil, cream and chilli until smooth paste and them toss the lamb chops in. Rub the chops very well till all the ingredients are coating the lamb chops well. Keep it aside for until the time of cooking or refrigerate for the overnight marination.

 

Remove the chops from the fridge and let it come to room temperature as you prepare your charcoal grill or jiko. Tip the chops on the grill and cook them for 3-4 minutes on each side or until your preference. I like mine medium rare. 

Serve the Peshawari chops with salad or naan on the side along with raw onion rings and lime/ lemon wedges.