So easy to make! These spicy lamb chops need to be on your ‘must cook’ list!
If you like spicy lamb chops, then you are going to love this recipe.
These crispy and juicy chops just plain get it!
Although they do make a great main course, I usually serve them as a starter followed by a good curry. They are easy to pick up and enjoy.
How to get this recipe right…
I used a good amount of Kashmiri chilli powder which is rubbed right into the flesh of these spicy lamb chops.
The amount of chilli powder you use is down to you though. If I were just cooking these for myself, I would use more but I was serving my family so I toned it down.
Just know your chilli powder and how spicy hot it is. Then add this to taste.
There are so many delicious ingredients in the second marinade too. Be sure to try it and adjust to taste.
As with all marinated and grilled meats, these spicy lamb chops benefit from a good long marination.
I marinated my spicy lamb chops for 72 hours so you really can get things started one or even three days before cooking.
Just keep the marinating meat covered in the fridge until ready to cook and remove it from the fridge a good half hour before cooking.
Do I have to cook these on skewers?
No! The traditional way to cook these spicy lamb chops (Burra kebabs) is on skewers.
You could cook them directly on your barbecue cooking grate or even pan fry them.
If more convenient, you could also cook them in the oven at 200c/4oof for about 20 minutes and then place under the grill to char.
If I don’t cook these on the barbecue, will they be lacking in flavour?
Not necessarily, though they will be lacking the flavour of smoke which I think is one of the things that makes this dish.
One thing you could do to get a smoky flavour while cooking indoors is to light a briquette. Place the white hot briquette on foil and place it in the centre of your marinating meat.
Drizzle a little ghee or oil on the charcoal. This will make it smoke. Then cover the meat and charcoal tightly and let it smoke until the fire burns out. About 30 minutes.
Step by step photos
Do I have to use mustard oil in the marinade?
Mustard oil is traditionally used in this spicy lamb chops recipe. I use it because it add a fantastic flavour.
You can substitute another oil like vegetable oil if you don’t want to cook with mustard oil.
This popular and tasty oil has been used in the Indian Subcontinent for centuries but has never been approved for human consumption in the UK.
That said, if you have every had lamb chops or a good curry at a curry house or fancy Indian restaurant, chances are you’ve eaten food prepared with it.
If you like this spicy lamb chops recipe, you might like to try some of these too…
- 12 mutton or lamb chops (about 1kg/2lbs)
- FIRST MARINADE
- ½ red onion, blended with a little water into a paste
- 2 tbsp garlic and ginger paste
- 1 ½ tbsp Kashmiri chilli powder (more or less to taste)
- ½ tsp salt
- SECOND MARINADE
- 2 generous tbsp Greek yogurt, whisked
- 1 tbsp rapeseed (canola) oil or mustard oil
- 1 tbsp white distilled vinegar
- 1 tbsp garlic and ginger paste
- 1 tsp kasoori methi (dried fenugreek leaves)
- 1 tbsp garam masala
- Salt to taste
- TO SERVE
- Lime wedges to serve
- 1 onion, thinly sliced
- Coriander and mint chutney (optional)
- Place the lamb/mutton chops in a bowl and rub the ingredients for the first marinade into them. Really get it into the flesh. Set aside while you prepare the second marinade.
- Place the ingredients in a mixing bowl and whisk until smooth.
Rub this marinade into the lamb/mutton chops and allow to marinate, covered in the fridge for at least two hours or up to 48 hours.
- When ready to cook, remove the marinated chops from the fridge at least 30 minutes before cooking. Build a direct heat multi-level fire so that you have an intense heat but also a cooler place to move the skewers once they are finished cooking.
- Skewer the chops by sticking your skewer trough and the again. You should skewer each chop at least two times to keep them secure on the skewer.
- Place over the hot fire and cook for about five minutes or until the underside is beginning to sizzle and char. Then flip them over to cook the other side. These chops could move on the skewer making it difficult to cook both sides so feel free to use your hands, prop them up against each other to ensure a good even cook.
- As the meat cooks, drizzle with a little ghee from time to time. As you do this, the ghee will drop into the coals and cause a large flame. It soon dies down so no worries there.
- The chops are ready when cooked through and nicely charred all over. Serve with sliced onions, lime wedges and perhaps a good chutney like coriander and mint chutney.
Burra kebabs are traditionally cooked over hot fire on skewers. You could cheat though and cook them over direct heat on a lightly greased cooking grate. This will make char line marks so the kebabs will look different but be just as delicious.