Ingredients (Serves 4)
1 tablespoon salt
1 teaspoon black pepper
5 cloves of garlic, minced
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon ginger spice
1 cup buttermilk
1 cup coconut milk
4 tablespoons honey
8 loin chops (about 1 1 /2 inches thick)
1 tablespoon cornstarch and 1/4 cup cold water (optional for turning marinade into sauce)
Time: 2 1/2 hours (includes marinating)
Grilling Instructions for
Indian Lamb Curry Recipe
In a bowl, whisk together the salt, pepper, minced garlic, red pepper flakes, ginger, buttermilk, coconut milk, and honey until well blended.
Pour mixture into a large resalable plastic bag. Add the loin chops, remove excess air, and seal. Turn to coat lamb and marinate in refrigerator for
2 hours (turn occasionally).
Preheat grill for direct, high heat (500 degrees F).
Remove lamb from the curry marinade and reserve leftover marinade to make a sauce for serving (optional).
Lightly oil grill grate. Grill chops, covered, until they reach desired level of doneness (5 - 8 minutes per side, 135 - 145 degrees F internal temperature).
Sauce: Mix together 1 tablespoon cornstarch and 1/4 cold water until it has formed a paste and there are no lumps. Pour reserved marinade into a saucepan. Bring to a boil, add cornstarch mixture to thicken, reduce heat to simmer, and continue cooking until marinade has reduced down to a sauce. Drizzle over top of grilled curried lamb chops.