Yogurt Spiced Lamb Chops with Eggplant Tikka Masala

Eggplant Tikka Masala

Serves 3 | Time: 25 minutes

  1. Chop the eggplant into 1-inch pieces. Set aside.
  2. Heat a large saute pan over medium with 2 tbsp. oil. When the oil begins to shimmer, add the eggplant. Saute for 5-7 minutes or until lightly browned. Eggplant has a tendency to absorb oil. Add 1-2 tbsp. more oil, as needed.
  3. Add the Tikka Masala sauce and bring to a boil, then reduce to simmer at medium-low heat. Cover and continue simmering for about 5 minutes until the eggplant is soft and tender. Season with salt and pepper to taste.
  4. Sprinkle with chopped cilantro before serving.

Grilled Yogurt Spiced Lamb Chops

Serves 3 | Time: 45 minutes

  • 1 cup plain yogurt
  • 1 garlic clove, grated or finely minced
  • ½ tsp ground cinnamon
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground black pepper
  • 1 ½ tsp salt
  • 2 lbs lamb chops
  1. Add yogurt and spices to a large mixing bowl. Whisk to combine well. Set aside. 
  2. Pat the lamb chops dry, then add to the bowl with marinade; turn to thoroughly coat all sides. Cover and refrigerate for at least 30 minutes or up to 12 hours. A longer marinade time will allow the flavors to infuse into the meat.
  3. Preheat the grill to medium-high heat. Meanwhile, remove the lamb chops from the marinade, letting any excess drip away. Discard marinade.
  4. Clean and oil the grates. Grill the lamb chops for 7-10 minutes, turning once or twice. The internal temperature should reach 130-135°F for medium. For well-done, cook for 2-3 more minutes or to  145°F. 
  5. Transfer the grilled lamb chops to a serving platter, loosely tent with foil, and let rest for at least 5 minutes before enjoying.
Pairing Suggestions:
Posted in Main Dishes, Vegetable & Side Dishes

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