Tandoori Lamb Chops With Minted Quinoa Recipe

About this recipe

Tandoori Lamb Chops with Minted Quinoa is a mouthwatering dinner that combines the bold flavors of Indian spices with the light and refreshing taste of quinoa. Lamb chops are marinated in a rich blend of yogurt, garlic, ginger, and vibrant spices, then seared to perfection for a juicy, tender bite. The side of quinoa, infused with fresh mint and crunchy cucumber, offers a cool complement to the warm, spiced chops. This dish is not only delicious but also packed with protein, making it a wholesome choice for your evening meal. Perfect for those who enjoy hearty yet balanced flavors, it’s a crowd-pleaser that brings a taste of Delhi to your table. Cooking this meal is a sensory delight, with aromatic spices filling the kitchen as you prepare a dish that’s both comforting and sophisticated. Great for a family dinner or a special occasion, it’s a recipe you’ll want to make again and again.

Ingredients

• 1 pack (85 g) Hachi Wilson Premium Chicken & Lamb Chucks In Gravy
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 100 g Catch Super Garam Masala
• - Red Chilli Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Keya Lemon Juice
• 500 g Whole Farm Premium Quinoa Seeds
• 1 Bunch Mint Leaves (Pudina)
• 250 g Cucumber
• 500 ml Oil (For Frying)

Instructions

1. 1. In a bowl, mix yogurt, garlic paste, ginger paste, garam masala, red chili powder, turmeric powder, lemon juice, and salt to prepare the tandoori marinade.
2. 2. Coat the lamb chops thoroughly with the marinade and let them sit for 20 minutes to absorb the flavors.
3. 3. Rinse the quinoa under cold water and drain it well to remove any bitterness.
4. 4. In a saucepan, bring water to a boil and add quinoa with a pinch of salt. Cover and cook on low heat for 15 minutes.
5. 5. Heat oil in a skillet over medium heat and sear the marinated lamb chops for 3-4 minutes on each side until golden brown.
6. 6. Lower the heat and cover the skillet. Cook the lamb chops for another 5-7 minutes until tender and fully cooked.
7. 7. Finely chop the fresh mint leaves and dice the cucumber into small cubes for the quinoa topping.
8. 8. Once the quinoa is cooked, fluff it with a fork and mix in the chopped mint leaves and cucumber for a refreshing touch.
9. 9. Plate the minted quinoa as a bed and arrange the lamb chops on top for a vibrant presentation.
10. 10. Garnish with additional mint leaves and serve hot for a delightful dinner experience.