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Author Topic: Nepalese lamb chops  (read 2,935 times)

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The original post shares a simple method for cooking Nepalese lamb chops using a tandoori marinade enhanced with Timut pepper, which adds a unique grapefruit aroma. The replies express appreciation for the idea and nostalgia for Timut pepper, with one user humorously contrasting their own meal with the lamb chops. Overall, the community seems to enjoy the suggestion and engages in light-hearted banter.

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Online 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.

Nepalese lamb chops

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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Online 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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