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Côtelettes d'Agneau Masala (Chaamp Masala)

Name: Côtelettes d'Agneau Masala (Chaamp Masala)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: IN
Ingredients: 8 lamb chops (about 900g), trimmed; 1 tbsp raw papaya paste or 1 tbsp lemon juice; 1½ tbsp ginger-garlic paste; 150g thick Greek yogurt; 2 tsp Kashmiri chili powder; 1½ tsp garam masala; 1 tsp ground cumin; 1 tsp kasuri methi; 1 tsp black pepper; 2 tbsp mustard oil; 1 tsp salt; 1 tsp chaat masala, to finish

⏱

20m

Prépa

🔥

20m

Cuisson

🍽

Portions

📊

MEDIUM

Difficulté

Côtelettes d'agneau marinées une nuit au yaourt épicé, gingembre, ail, garam masala et papaye verte, puis grillées.

#indian#lamb#chops#grilled#tandoori#spicy#bbq

Portions

Ingrédients

Nutrition

calories480

protein38g

carbs5g

fat34g

fiber1g

Par portion

Étapes

🔒

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Tenderise

Flatten the chops slightly and rub with the papaya paste, ginger-garlic paste and salt. Leave for 30 minutes.

⏱30:00

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.

⏱4:00:00

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.

⏱30:00

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.

⏱4:00:00

Grill

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Rest and serve

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History & Culture

The Story Behind the Dish

📍 Punjab & Delhi📅 20th century🍖 IN

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.