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There’s always that one dish that changes the mood of a meal. The one that makes conversations pause for a second. For us, it’s tandoori lamb chops.
This is not everyday cooking. This is weekend food. The kind you plan for. The kind that starts with marination in the morning and ends with fingers smelling faintly of smoke, spice, and satisfaction.
At Pottel Raja, lamb chops deserve respect. They are cut thick, marinated patiently, and cooked hot so the outside chars just right while the inside stays juicy. No shortcuts. No watered-down flavours. Just honest meat and a marinade that knows what it’s doing.
Lamb already has character. Tandoori spices don’t mask it; they sharpen it. Yogurt softens the meat. Lemon adds brightness. Spices bring heat, warmth, and depth. When cooked right, every bite hits all three notes at once: smoky, tangy, and rich.
This recipe is built for home kitchens but tastes as if it came straight off a restaurant grill.
Step 1. Make the Marinade
In a bowl, combine yogurt, lemon juice, oil, garlic, ginger, herbs, salt, and all the spices. Mix well until it forms a thick, well-balanced paste.
Step 2. Marinate the Chops
Place the lamb chops in a large bowl. Coat each chop thoroughly with the marinade. Use your hands and really work it into the meat. Cover and refrigerate for at least 3 to 4 hours. Overnight is even better, but don’t push beyond 8 hours.
Step 3. Bring to Room Temperature
Remove the chops from the fridge about 30 minutes before cooking. This helps them cook evenly and stay juicy.
Step 4. Cook Hot and Fast
Heat a heavy pan or cast-iron skillet on medium-high heat. Add oil. Once hot, place the chops in a single layer without crowding the pan. Let them sear well before flipping. Cook both sides until nicely charred and cooked through. This usually takes about 8 to 10 minutes, depending on thickness and preferred doneness.
Step 5. Rest and Serve
Remove the chops from the heat and let them rest for a few minutes. This step keeps the juices locked in.
These chops love simple sides. Don’t overthink it.
Serve them with green chutney and sliced onions for a classic touch. Add a fresh cucumber and tomato salad to cut through the richness. Pair them with naan, rumali roti, or even jeera rice if you want a fuller meal.
They also work brilliantly as a starter at a house party. Put them on a platter, squeeze some lemon, sprinkle fresh coriander, and watch them disappear.
Tandoori lamb chops are not about subtlety. They are bold, confident, and deeply satisfying. This is the kind of dish that turns a regular meal into a moment.
With good lamb, the right spices, and a bit of patience, you don’t just cook dinner. You make an impression.
That’s the Pottel Raja way.
