GRILLED TANDOORI LAMB CHOPS

[nverland]

GRILLED TANDOORI LAMB CHOPS
Serves 6 to 8

16 lamb chops, about 1 inch thick, well trimmed
2 cups plain yogurt
1/4 cup Green Aromatics (recipe follows)
2 tablespoons honey
2 teaspoons Garam Masala (recipe follows)
1/2 tablespoon cumin seeds, toasted and cracked
1/2 tablespoon coriander seeds, toasted and cracked
1/2 tablespoon freshly ground black pepper
1/2 tablespoon salt
1/2 cup packed fresh cilantro leaves
Cilantro-Mint Chutney (recipe follows)

The night before, start marinating the chops. Arrange them in a single layer in a nonreactive pan.
In a food processor fitted with the metal blade, blend together the yogurt, Green Aromatics, honey, Garam Masala, cumin, coriander, black pepper, and salt. Add the cilantro and process until smooth.
Pour the mixture over the chops and turn them to coat both sides. Cover and refrigerate overnight.
Preheat an outdoor or indoor grill.
Season the chops on both sides with salt and pepper to taste. Grill until done to your liking, about 5 minutes per side for medium-rare.
Transfer the chops to a serving platter or individual plates and pass the Cilantro-Mint Chutney at the table.

GREEN AROMATICS
Makes about 3/4 cup (185 ml)
1/2 cup chopped garlic
1/4 cup chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1/2 cup chopped scallions

Put the garlic, ginger, and pepper flakes in a food processor fitted with the metal blade. Pulse the machine on and off until the ingredients are finely minced. With the machine running, drizzle the oil through the feed tube. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the scallions and process until well blended.
Transfer to an airtight container and refrigerate. Use within 2 to 3 days.

GARAM MASALA
Makes about 1/2 cup
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 cinnamon sticks, each 3 inches long
1/4 cup small dried red chilies
1/2 tablespoon ground nutmeg

In a large saute pan, combine the peppercorns, cloves, cardamom, cumin, coriander, cinnamon, and chilies. Cook over medium heat, stirring frequently, just until the spices have darkened slightly and are fragrant, about 1 minute. Turn off the heat. Stir in the nutmeg.
Transfer to a spice mill or a food processor fitted with the metal blade and grind or process to a fine powder. With a rubber spatula, press the mixture through a fine-meshed strainer into a bowl.
Let the strained mixture cool to room temperature. Transfer to an airtight jar and store at cool room temperature.

CILANTRO-MINT CHUTNEY
Makes about 1-2/3 cups
3/4 cup canned unsweetened coconut milk
1/2 cup plain yogurt
2 tablespoons honey
1 tablespoon Garam Masala (recipe above)
3 garlic cloves
2 cups fresh cilantro leaves
1-1/2 cups fresh mint leaves
Salt
Freshly ground black pepper
Sugar

Put the coconut milk, yogurt, honey, Garam Masala, and garlic in a blender or a processor fitted with the metal blade. Blend or process until smooth. Add the cilantro and mint and process until smooth. Pulse in salt, pepper, and sugar to taste. Transfer to a bowl, cover with plastic wrap, and refrigerate until serving time.