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Author Topic: Nepalese lamb chops  (Read 2050 times)

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Offline Kashmiri Bob

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Nepalese lamb chops
« on: December 13, 2016, 02:24 PM »
Defrosted these last night.  Straight in the oven with a squirt of lemon dressing. Awesome.  No special recipe.  Use your favourite tandoori recipe and add lightly roasted and then cracked Timut pepper to the marinade, to taste.  I got mine from Sous Chef.  Packs a punch like black pepper, but with an amazing grapefruit aroma.  Goes with most things.  Crunching into a whole one in curry is particularly rewarding.



I'll be back with a Manchester Shami (Abdul's) kebab and recipe idea that has finally got done, and the Pakistani kebab house Seekh kebab promised about a year ago.

Rob  :)
 
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Offline Onions

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Re: Nepalese lamb chops
« Reply #1 on: December 13, 2016, 05:23 PM »
Radical. Thanks bob, Long time since I thought of Timut pepper- seem to remember it was rather pricey per g.? Looks good thuogh "The crunch is in the taste" etc  :)
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Offline Secret Santa

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Re: Nepalese lamb chops
« Reply #2 on: December 13, 2016, 09:27 PM »
I'm envious BB. I had to make do with tomatoes and bacon on fried bread tonight! That's really slumming it in comparison to your feast.  :(
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Offline Kashmiri Bob

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Re: Nepalese lamb chops
« Reply #3 on: December 14, 2016, 10:51 AM »
Paid
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Offline Onions

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Re: Nepalese lamb chops
« Reply #4 on: December 14, 2016, 02:05 PM »
You spokesman for a generation you!  :D
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