The folks at SeasonalitySpices were nice enough to send me a Sampler of the Month that included their Karachi Masala (Pakistani curry). This stuff smelled so good when I opened it that I just had to find a way to use it immediately! The description in their online shop mentions a couple of ways to use this spice blend, including in a marinade for lamb chops. That was it–I can’t pass up a lamb chop, especially a spicy one. I practically ran to the grocery store to pick up what I needed to create this recipe.
Karachi masala, the typical fiery aromatic escapade from the Sindh region of Pakistan, can boast multiple uses as curry base and a marinade. This vibrant red curry blend is a perfect go-in for Pakistani-style lamb chops. Karachi curry, balancing mustard seed and fenugreek leaves, lives up the full-blown flavor of grounded Kashmiri red chillies.
The Seasonality Spices Karachi Masala listing mentioned using yogurt and lemon juice as the marinade base, so I started with that in mind. Then I did a little research on spices and flavors that are commonly used in Pakistani food and decided to add some garlic and ginger. Like I said, I love spicy!
Greek yogurt has gotten popular in the past few years, and its what I use when I make marinades. Why? Because the lemon juice thins out the yogurt. Even when it’s thinned out a bit, the thicker Greek yogurt sticks to the lamb chops better than regular yogurt. Could you use plain yogurt if you can’t find Greek yogurt? Absolutely. I can’t detect a difference in the taste, just the texture.
I wanted to make this recipe simple, so I kept the ingredients to a minimum. Just mix up the ingredients, marinate for 8-24 hours, and grill or broil your lamb chops.
The prep work is pretty basic. There are some peeling and mincing involved with the garlic and ginger as well as juicing a lemon, but I promise it’s quick. Not quick enough? You could substitute lemon juice that’s not from concentrate and garlic and ginger paste to make the prep work even quicker (my local grocery store stocks tubes of both in the produce section).
As far as the marinating time goes, my position is the longer the better. If you can make the marinade the night before, then go for 24 hours. If not, make it in the morning and marinate for 8 hours. You’ll still have flavorful lamb chops and an easy meal that evening. Just add a salad to balance the spiciness of the lamb.
These lamb chops are marinated in a spicy Pakistani curry mix that is a treat for the senses. Pair them with a cool side salad to balance the complex and spicy flavors.
- 2 lamb shoulder blade chops
- 1 cup Greek yogurt
- 1 lemon juiced
- 2 garlic cloves minced
- 1 tablespoon minced ginger
- 1-2 teaspoons Karachi masala (Pakistani curry powder) * see notes
In a small bowl, mix together all the marinade ingredients.
Add marinade and lamb chops to a ziplock bag or other airtight container. Marinate in the refrigerator for 8-24 hours.
Remove lamb chops from the refrigerator and let stand at room temperature for 30 minutes. Discard excess marinade.
Preheat grill to medium.
Grill lamb chops for 4 minutes per side for medium-rare, keeping the lid closed. Remove from grill and let the chops rest for 3-5 minutes before serving.
Place oven rack 6 inches from heating element and preheat broiler to high (400℉).
Place lamb chops on an oiled broiler pan. Broil chops until each side is nicely browned, 3-5 minutes per side. Remove from the oven and let stand for 3-5 minutes before serving.
* Karachi masala is a spicy Pakistani curry spice blend available from SeasonalitySpices.
You can use other types of lamb chops, but you may need to adjust the cooking time depending on the thickness.