Tandoori-style lamb chops

You can’t really ever get a proper tandoor dish in a home oven, you don’t have the right degree of heat.

The chops were marinated in yoghurt with ground cumin, coriander, ginger, Kashmiri chilli powder, turmeric and garlic powder and some lime juice and then roasted in a hot oven on the top shelf for about 30-40 minutes.

I served these with a simple salad of iceberg lettuce, grated carrot, tomatoes and spring onions with a lemon juice and olive oil dressing and a simple cucumber and lime juice raita.

Chilli sauce and pitta breads completed the dish nicely.

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