Masala Lamb Chops (Chaamp Masala)
Lamb chops marinated overnight in spiced yogurt with ginger, garlic, garam masala and green papaya to tenderise, then grilled until charred outside and pink within.
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Start your free weekContinue with free accessTenderise
Flatten the chops slightly and rub with the papaya paste, ginger-garlic paste and salt. Leave for 30 minutes.
Marinate
Mix the yogurt with the chili, garam masala, cumin, kasuri methi, pepper and mustard oil. Coat the chops and refrigerate for at least 4 hours or overnight.
Grill
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Rest and serve
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Tenderise
Flatten the chops slightly and rub with the papaya paste, ginger-garlic paste and salt. Leave for 30 minutes.
Marinate
Mix the yogurt with the chili, garam masala, cumin, kasuri methi, pepper and mustard oil. Coat the chops and refrigerate for at least 4 hours or overnight.
Grill
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Rest and serve
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The Story Behind the Dish
Lamb chops cooked in the tandoor are a highlight of North Indian restaurant menus. The marinade follows the classic tandoori pattern, often with raw papaya, which contains an enzyme (papain) that tenderises meat.
They're a favourite at celebration dinners and barbecues across North India.
⭐ Why It's Famous
Charred, juicy and intensely spiced, masala lamb chops are tandoori cooking at its most indulgent.
💡 Fun Fact
Raw papaya paste is such a good tenderiser that Indian cooks use only a small amount — too much can turn meat mushy.
Punjab & Delhi
28.61°N, 77.21°E
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