Tandoori Lamb Chops

1. Mix the garlic, ginger, green chillies, lemon juice and salt together and rub over the lamb chops.

2. Leave to marinate for 1–2 hours.

3. Combine the Ka Na Tandoori Mix, yoghurt, tomato purée and mustard oil until smooth.

4. Coat the lamb chops well in the marinade.

5. Cover and marinate overnight, or for at least 6 hours.

6. Remove from the fridge 20 minutes before cooking.

7. Cook on a hot BBQ or griddle for 2–3 minutes per side, depending on thickness then 5 minutes on indirect heat.

8. Cook until lightly charred on the outside while keeping the lamb tender and juicy.

9. Rest for 5 minutes before serving.

10. Finish with lemon juice, a sprinkle of chaat masala and fresh coriander. Serve with naan, salad and mint yoghurt.