Clove smoked lamb chops

This delicious spicy lamb dish by Claypot’s senior sous chef Froz Khan is a great starter for an Indian meal

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Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 600g Australian lamb chops
  • 40g ginger paste
  • 40g garlic paste
  • 30g Kashmiri chilli powder
  • 10g salt
  • 150g hung curd
  • 20g garam masala powder
  • 20g crusted cumin crusted
  • 10g kasoori methi
  • 50ml mustard oil
  • 10g black salt
  • 6 pieces of clove
  • 25 ml ghee


  1. Cut and clean the lamb chops. Then, marinate the lamb chops with ginger, garlic paste, chilli powder, lemon juice and salt. Put the mixture in the fridge for two hours.

  2. In a bowl place the hung curd with garam masala, crusted cumin, kasoori methi, mustard oil, black salt and mix well. Take out the lamb chops from the fridge, squeeze out and remove the excess water and then add it to the hung curd masala. Leave it in the fridge for an hour.

  3. Grill the marinated lamb chops in a tandoor for 20 minutes. Arrange it on a wooden based plate. Place the burnt charcoal in a small claypot and keep it between the lamb chops. Add the cloves and ghee on the charcoal and cover it immediately with glass top cover and leave it for five minutes, remove then serve.

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