Books by Richard Sayce

Indian Restaurant Curry at Home Volume 1
Indian Restaurant Curry at Home Volume 2 Front Cover
Curry Compendium Cookbook
Lamb Chops

Sweet & Spicy Lamb Chops Recipe:

These tasty lamb chops will make you savour every mouthful with their sweet and spicy flavour. Layers of flavoursome spice combine with tangy tamarind and the sweetness of mango chutney or honey for a delicious taste and texture sensation.

Serves two or three people as a starter.


  • 500g Lamb Chops, no more than 2 cm thick.
  • 3 TBSP (45ml) Vegetable Oil
  • 1½ TBSP Ginger/Garlic Paste
  • 1 TBSP Dried Mint
  • 1½ tsp Cumin Powder (freshly ground)
  • 1½ tsp Coriander Powder (freshly ground)
  • 1½ tsp Tandoori Masala
  • ½ tsp Garam Masala
  • ½ tsp Salt
  • ¼ tsp Black Pepper (freshly ground)
  • ½ tsp Chilli Powder (optional)
  • 4 TBSP Tamarind juice, ¾ tsp Tamarind Concentrate. or 4 TBSP of bottled Tamarind Sauce
  • 4 TBSP Mango Chutney or Honey
  • A pinch of Red Food Colouring (optional)


    Lamb Chops Marinating


    1. Trim the lamb chops of the fat around the edges but leave some on for flavour.
    2. To a bowl add the vegetable oil, ginger/garlic paste, and all the dried ingredients (dried mint, cumin powder, coriander powder, tandoori masala, garam masala, salt, black pepper, and optionally the Kashmiri chilli powder).
    3. Add the lamb chops and rub the mixture into the meat well.
    4. Leave for five minutes then add the tamarind and the mango chutney or honey. For a more vibrant colour add the red food colouring, if desired. Mix well once again, then cover the bowl and put it in the fridge for a minimum of four hours. Overnight is better.
    5. Take the bowl out of the fridge and leave for thirty minutes to come up to near room temperature.


    1. Preheat your grill to high heat, then spread the marinated chops out on a grill pan, having brushed off any excess marinade back into the bowl. Add a little extra oil and mango chutney to the mixture for glazing.
    2. Place under the grill and cook for 4-5 minutes each side, brushing the remaining glaze on each side of the ribs before and after turning.
    3. You can instead fry the chops if you wish. To do so pre-heat a dry frying pan, tava, or griddle pan to medium high heat, lightly brush the chops with extra oil, then fry the chops for 4-5 minutes each side, turning occasionally and basting with the marinade.


    • For the photo I used lamb back chops. Rib cutlets can be used instead.
    • All spoon measurements are level. i.e. 1 tsp=5ml, 1 TBSP=15ml.
    • Always keep raw meat away from other ingredients, and thoroughly clean everything that has been in contact with it.


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