This deeply delicious dish of Masala lamb chops is served at the Bombay Brasserie at Taj Cap Town, and was developed by David Tilly, the Executive Chef of Taj Cape Town. While it’s relatively simple to prepare, it takes time for the spicy flavours to develop, but once finished it makes for an unforgettable dish component.

Masala Lamb Chops

1st Marinade

12 best end lamb Chops
1 Lemon, Juiced
2 tsp Kashmiri chili powder
2 tbsp ginger garlic paste

  • Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.

2nd Marinade:

2 tsp tomato puree
1 pinch crushed black pepper
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp turmeric

  • Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hours, or overnight.
  • Light a braai with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 minutes), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent.
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