Tandoori Lamb Chops with Spekko Basmati Rice

Tandoori Lamb Chops with Spekko Basmati Rice

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Serves 4

A tandoor is a traditional clay oven. The distinctive flavour of tandoori cuisine is largely due to the charcoal used to fire the oven. The kebabs cooked in the clay oven seal faster and this results in very tender kebabs.


12 lamb chops


62.5ml ginger paste
4 tsp garlic paste
3 tbsp cream
1 tbsp ground cumin
20ml red chilli powder
2 tsp garam masala
3 tbsp lemon juice
Freshly ground black pepper
Salt to taste
Oil to baste


Mix marinade ingredients and coat lamb chops. Leave aside in the refrigerator for 3 – 4hours. Heat a thick cast iron pan. Drizzle oil over the lamb chops and seal on a high heat. Cook further in a preheated oven at 180 degrees. Tandoori chops should be cooked medium to well done.

Mint Pulao

2 tbsp sunflower oil
250ml Spekko White Basmati Rice
1000ml boiling water
125ml fresh mint, chopped
Salt to taste


Bring water to boil. Add salt, oil and rice. Reduce heat and simmer until rice is tender. Remove from heat and strain. Stir in fresh mint.

Cucumber Raita

250ml greek yoghurt
1 mediteranean cucumber
2 tbsp fresh coriander, chopped
Pinch of garam masala
Salt to taste


Grate cucumber and sprinkle with salt. Squeeze out excess moisture from the cucumber. Mix together the remaining ingredients and season with salt.

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Yudhika recommends Spekko Basmati Rice for this dish because

Spekko Basmati Aromatic Indian Rice is the perfect rice for Indian or Middle Eastern dishes. Unlike many competitor products this Spekko variant is 100% pure Basmati and is never mixed with any other look-alike rice grain. A great way to distinguish a pure Basmati from another is the grain itself – upon cooking, it must always double in length!

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