Prep tip: You can also use lamb chunks to make kabobs.
1 tablespoon vegetable oil
1 tablespoon Garlic-Ginger Paste
2½ tablespoons Curry Spice
1 teaspoon salt
1 cup plain low-fat yogurt
¼ cup chopped fresh cilantro
8 lamb chops, preferably loin or rib, about 6 ounces each, fat trimmed
- Heat oil in a small skillet over medium heat. Add Garlic-Ginger Paste and cook for 1 minute. Add Curry Spice and salt, cooking for another minute. Transfer to a large bowl and stir in yogurt and cilantro. Add lamb chops, spreading yogurt mixture to coat all sides. Refrigerate at least 4 hours and up to 8-12 hours.
- Fire up a charcoal grill or heat a stovetop grill over medium-high heat. If broiling, heat broiler to 450°, placing rack 3-4 inches from heat. Remove chops from marinade. Grill or broil, basting often with marinade, 4-5 minutes on each side for medium-rare, adding 2-3 minutes each side for medium-done.
PER SERVING: 505 cal, 37% fat cal, 20g fat, 7g sat fat, 220mg chol, 72g protein, 5g carb, 1g fiber, 632mg sodium
3 tips for authentic Indian cuisine
- Buy whole spices and grind small amounts with a spice grinder as needed. Whole spices retain their fragrant oils longer. Once ground, they immediately start to lose intensity.
- Dry-toast whole or ground spices for 30 seconds before using. This step can significantly increase a dish's flavors.
- Add a touch of sugar to balance the spices. Without it, too much of the strong, pungent flavors may take over.