Ingredients:
2 tablespoons curry powder
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cayenne
1 pinch nutmeg
4 bone-in shoulder lamb chops, 1/2 inch thick
8 ounces plain yogurt, whole milk or 8 ounces low-fat plain yogurt
1/2 cup cucumbers, peeled seeded and diced small
1/2 cup tomatoes, peeled seeded and diced small
2 tablespoons fresh mint, chopped
1 tablespoon mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
Directions:
Combine yogurt, cucumber, tomato, mint, mayonnaise, lime juice, 1/2 tsp salt and minced garlic in a medium bowl.
Cover and refrigerate for at least 30 minutes.
Combine curry powder, sugar, cumin, 1 tsp salt, cayenne pepper, and nutmeg in a small bowl.
Generously press the spice rub over both sides of the lamb chops.
Grill, or pan grill chops over medium-hot heat for 2-3 minutes per side for medium rare.
Serve with the cucumber-tomato raita.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.