(serves 6 as a starter or 3 as a main course)
6 Lamb Chops
45 ml. Plain Yoghurt
1 tbsp. Tomato Puree
2 tsp. Ground Coriander
¼ tsp. Ground Cloves (for Tandoor-esque smokiness)
2 cm. Piece fresh Ginger, peeled and grated
3 Garlic cloves, peeled and chopped
1 tsp. Masala paste
1 tsp. Salt
Pinch of Saffron soaked in water
45 ml. Lemon juice
In a medium bowl mix together the yoghurt, tomato puree, ground coriander, ground cloves, ginger, garlic, masala paste and the soaked saffron. Add the salt, oil and lemon juice.
Rub this spice mixture over the lamb chops, cover the bowl and leave in the fridge for a few hours to marinate.
Preheat the oven to 240ºC.
Place the chops in a roasting pan or an oven-proof dish.
Bake for 15 minutes or more, depending on your preference. Remove from the oven and serve with a fresh salad or rice.