KEY POINTS:
Serves 6
18 lamb chops
25g papaya pulp
1 tsp red chilli paste
10ml vegetable oil
1 tsp sea salt
10ml lemon juice
250ml (1 cup) thick Greek-style yoghurt or labeneh
1 tsp garam masala powder
1 tsp kasoori methi powder
25ml mustard powder
20g grated fresh ginger
20g grated garlic
Preheat the oven to 200C. Mix all the ingredients and marinate the chops in them for half an hour.
Put chops on a grill in the centre of the oven over a drip tray and cook for 15 minutes.
Remove and allow to rest for five minutes before serving. Serve with rice and cut limes.