Recently gifted with a box of Patak’s Indian condiments, I decided to experiment and try to cook a new Indian dish.
I’m a big fan of Patak’s products having incorporated a few spoonfuls of Patak’s spice paste to my famous Indian Butter Chicken recipe. Patak’s spice pastes are an easy way to add authentic Indian flavour to your dishes.
This time however, I decided to try something different after spotting a jar of Tandoori Paste in the box and remembering some lamb chops in the fridge.
It took a few minutes to coat the chops, a few hours marinating in the fridge and less than half an hour in the oven to make a delicious Indian meal.
Here’s my simple yet tasty yummy recipe that combines delicious Aussie lamb with the complex flavours of the subcontinent. These are great to eat as entrees or can be served with basmati rice and pappadums.
For some added flavour, try Patak’s line of chutneys and pickles with the crunchy pappadums. The sweet flavours of Patak’s Mango Chutney are a perfect complement to a spicy Indian meal. If you’re after a spice kick, try Patak’s Eggplant Pickle.
500 grams of Lamb chops
4 Tbsp of Patak’s Tandoori Paste
2 Tbsp of plain yoghurt
- Rinse the lamb chops and pat dry.
- Trim off any fat
- In a small bowl, mix together the Tandoori paste and yogurt
- Rub this mixture all over the chops
- Leave to marinate for at least 3 hours
- Preheat oven to 200 degrees Celsius
- Cook for 20 minutes until cooked through
- Serve over a bed of lettuce or with Basmati rice, pappadums and natural yoghurt.
Disclosure: The Mummy Project received a complimentary box of Patak’s products to sample. All opinions and recipes are my own.
For more information about Patak’s products, visit the Patak’s website.