I made these chops today in my tandoor. They were SOOO delicious. The tandoor was about 950°F when I put them in. They were done in less than 5 minutes! I made your aloo gobi recipe, too, for a side dish. Also excellent.
With the attention to detail you give your food - it's no wonder it comes out looking awesome! Defo going to give this a go as I think the whole family will like it. I'll be doing it on my Weber - do you think indirect with the lid on and finish off over the coals ? OR lid off and direct ? Cheers for the inspiration Rishi, Ringo
Hi Ringo thanks for your words. I own a Weber 57 GBS and I’m assuming you have something similar, bearing in mind lamb is a fatty meat and it’s fairly thin you don’t need to do indirect cooking. Just make sure the coal is nice and white and there’s not too much of it, keep it moving (turning every couple mins) then once cooked leave on one side if you want charred bits. Shouldn’t take more than 12 mins to cook.
@@CookingwithRishi Rishi, could you say, or estimate, how's much water you dissolved the ½ tsp of food colouring powder in? I didn't hear it mentioned in the video. Thanks.
Even in India it’s common to use food colouring it’s more popular to use orange/yellow colouring there. Red colouring is popular from Restaurants and makes the food appealing to the eye, hence it’s normally accepted by most
I Agree with Mrs B's comment make the marinade first then add the chops to a large bowl turn in marinade cover with cling film ,place in fridge for 24 hrs or more and BBQ the next day job done.
It was a very light bash, I use a zip lock bag with chicken and always do that on the worktop. This needs a light tenderisation and had a light bash from the hammer - was fine over the cooker 👍
You can judge once you've tried the recipe The preparation area was used as I had a area to mount the camera but that has no bearing on the outcome of the recipe!
Looks incredible 😍 thank you for teaching us
like 👍 !!! Very Nice Sharing Stay Connected 🤗👏*
I made these chops today in my tandoor. They were SOOO delicious. The tandoor was about 950°F when I put them in. They were done in less than 5 minutes! I made your aloo gobi recipe, too, for a side dish. Also excellent.
Thank you for your kind comments 🔥
What was the weight of the lamb chops? 1kg?
Amazing cooking 🔪🔪🔪👍👍
You would have been better off transferring the meat into the marinate bowl.
Looks like a great recipe, I will try it out thanks
Exactly what I was thinking
First time I ever made lamb chops using this recipe my husband loved it ! Thank you even the neighbours commented that it smelt amazing
Thank you so much for your feedback - hopefully you’ll get to try making them over coal that adds another level of flavour
Tried your recipe. It was lovely and delicious!
Thank you
Great video. Do you have any preference on the brand of ginger garlic paste to use? It's my least favourite job, making it fresh.
have you tryed the fresh frozen ginger garlic cubes ,?
I know farm foods sell large bags of frozen, I’ve never tried it. My goto one is the “Shan” brand
These chops were stunning. The only thing I didn’t do was hammer it nor did I use the food colouring. It was amazing
Thanks for feedback - I only hammer them if they’re a bit thick - and food colouring is completely optional. Glad you enjoyed them
What kind of chops are these? You get back chops or front chops or rib ones. I usually get the front lamb chops
Front lamb chops
Thank you 🙏🏻
Hey, would be great if you added the ingredient list to the description. Otherwise, love the video, and the use of red onion!
Will do for future videos thank you
With the attention to detail you give your food - it's no wonder it comes out looking awesome! Defo going to give this a go as I think the whole family will like it. I'll be doing it on my Weber - do you think indirect with the lid on and finish off over the coals ? OR lid off and direct ? Cheers for the inspiration Rishi, Ringo
Hi Ringo thanks for your words. I own a Weber 57 GBS and I’m assuming you have something similar, bearing in mind lamb is a fatty meat and it’s fairly thin you don’t need to do indirect cooking. Just make sure the coal is nice and white and there’s not too much of it, keep it moving (turning every couple mins) then once cooked leave on one side if you want charred bits. Shouldn’t take more than 12 mins to cook.
PS would appreciate a shout out to our page to your friends and family if you use the recipe, will help me grow my network on here thanks again
Will do mate. I’m sure with content like this you will grow in no time.
@@CookingwithRishi Rishi, could you say, or estimate, how's much water you dissolved the ½ tsp of food colouring powder in? I didn't hear it mentioned in the video. Thanks.
Not much maybe 40ml ?
I wonder when/where adding the food colouring to Tandoori started?
Even in India it’s common to use food colouring it’s more popular to use orange/yellow colouring there. Red colouring is popular from Restaurants and makes the food appealing to the eye, hence it’s normally accepted by most
@@CookingwithRishi cheers for the info :)
Lovely food thankyou
Wow‼️ this looks amazing 🔥
Thank you
Could you make these up in batches, vacuum pack them in the marinade and freeze to pull out and cook at a later date? Anyone tried that??
Yes no problem recommend max freeze time of 6 months and let thaw overnight in a fridge
@@CookingwithRishi thanks for the reply, ill give it a go 👍
I Agree with Mrs B's comment make the marinade first then add the chops to a large bowl turn in marinade cover with cling film ,place in fridge for 24 hrs or more and BBQ the next day job done.
Everyone has their own methods this is mine
Where did you get the tandoor from ??
I made it check out my other videos - there’s a video on how to
I didn't know our PM had a cooking channel ☺️
Ha!
Ready for rishi
:)
Use fresh lime juice and fresh garlic and ginger!
Thanks but not required, it doesn’t make that much of a difference tbh. But each to their own :)
🤫🤫
All of these non Asian people telling ya how to do it 😭 I can only laugh 😂 great recipe
Clingfilm over them before you bash them and don't do it on the cooker ... 🙉 come on.
It was a very light bash, I use a zip lock bag with chicken and always do that on the worktop. This needs a light tenderisation and had a light bash from the hammer - was fine over the cooker 👍
@@CookingwithRishi
Cheers Rishi 😊
looks like too much fat for lamb.. must be mutton..
Nope only lamb no mutton
Use your hands ffs
Not a helpful comment "ffs" !
eh wheres the garlic and lemon juice , and why the hell do ya use a gas hob as a preperation area , nonsense
You can judge once you've tried the recipe
The preparation area was used as I had a area to mount the camera but that has no bearing on the outcome of the recipe!
Toooo lengthy video
There’s a reason why this has so many positive reviews if you’re not prepared to watch you won’t see the full method.
This video should not be longer than 5 mins. 18 mins is ridiculous
Some people are not confident cooks and prefer a in-depth review - if you think it’s ridiculous then you’ve obviously not tried the recipe!
@@CookingwithRishi you need to re-read my initial comment. I criticised the length of the video not the recipe
by who's law/rules? ...yours?
@@pigsye3646 your comment is a joke. Don't feel the need to respond to it properly.