Instructions
Ingredients
Nutrition
1
In a bowl, mix the lemon juice, ginger, garam masala, salt, crushed garlic, yoghurt and chilli powder. Rub the marinade all over the lamb chops, cover and refrigerate for at least 1 hour or overnight.
Salt1 tsp (6 g)
Lamb Chops340 g
Ginger1 tbsp (16.5 g)
Lemon Juice1 tbsp (15 ml)
Garam Masala1 tbsp (7.5 g)
Garlic2 cloves
Yoghurt1/2 cups (120 ml)
Chilli Powder1 tbsp (7.5 g)
2
Heat a frying pan or skillet over a medium-high heat. Add the butter or ghee, then cook the lamb chops for 3-4 minutes on each side, or until nicely browned and cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
Butter10 g
3
Meanwhile, make the slaw. Finely shred the red cabbage, grate the carrot, thinly slice the red onion and red chilli, and roughly chop the coriander. In a bowl, whisk together the lime juice, yoghurt, garam masala and cumin, then toss with the vegetables and herbs until well coated. Serve alongside the lamb chops.
Garam Masala1/2 tsp (1.25 g)
Coriander1/4 cups (15 g)
Lime Juice1 tbsp (15 ml)
Red Chilli1
Yoghurt1/2 cups (120 ml)
Carrot1
Red Cabbage1 cup (120 g)
Cumin1/2 tsp (1.13 g)
Red Onion1/4 cups (0.16)
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