Tandoori Lamb Chops With Chutney And Raita - cooking recipe

Ingredients

3/4 cup plain yogurt
1 None medium onion, roughly chopped
2 tbsp lemon juice
1 tbsp vegetable oil, plus extra for frying
3/4 inch piece fresh ginger, grated
3 cloves garlic, minced
2 tsp chili powder
1 tsp garam masala
1 tsp ground cumin
12 None lamb chops
None None FOR THE CHUTNEY
1 None small red onion, finely chopped
2 None large tomatoes, finely chopped
1 tbsp lime juice
1 tbsp sweet chili sauce
2 tbsp finely chopped fresh cilantro leaves
None None FOR THE RAITA
1 cup plain yogurt
1 None cucumber, deseeded, finely chopped
2 tbsp finely chopped fresh mint leaves
None None shredded spring onions, for garnish

Preparation

In a food processor, process yogurt, onion, lemon juice, 1 tbsp oil, ginger, garlic and spices until smooth. Transfer to a large bowl, add lamb and turn to coat. Set aside.
To make the chutney, combine all ingredients in a small bowl. To make the raita, combine ingredients in a separate small bowl.
Heat extra oil in a large frying pan over medium-high heat. Cook lamb, in batches, until cooked to your liking. Sprinkle with spring onions and serve with chutney and raita.