Many of the original balti pioneers came to Birmingham from Pakistan administrated Kashmir, where cooking over charcoal is common place. Lamb chops are a regular feature both in Birmingham's balti restaurants (our favourites are found at the
Shahi Nan Kebab House, Stratford Road, Balti Triangle) The Shahi is a longstanding balti restaurant, more recently restyled as a Pakistani street food place. The chef is the same as the last 25 years and used to cook (and serve!) in the Pakistani army. The baltis are some of the tastiest in the City- the keema balti being exceptionally smokey in flavour owing to the generous use of the charcoal grill to smoke the meat before the balti cook. The lamb chops are excellent value and utterly delicious! I cannot visit the City without a pit stop at this simple and tasty balti spot.
Using our excellent warming masala blend you can create not only fantastic curries but marinated lamb chops- just perfect for the BBQ.
BBQ LAMB CHOPS KASHMIRI STYLE - serves 2 as a started or one as a main course/part of a mezze.
Ingredients;
1 Pot of Natural Full Fat Yogurt
Juice of half a lemon
Salt
1tbsp Garlic and Ginger Puree
2 tsp Balti Lamb Blend
1 tsp Garam Masala (try our Award Winning Blend)
Handful chopped coriander
4 Lamb chops
Mix together in a large mixing bowl the yogurt, juice of half a lemon, 2 pinches of salt, 1 tbsp of garlic and ginger puree, 2 tsp of Balti Lamb Blend, 1 tsp Garam Masala and a handful of fresh chopped coriander. Add 4 lamb chops and coat well. Cover and place in the fridge for 24hrs. Brush with veg oil and BBQ until charred. Sprinkle with salt crystals and serve with Indian breads, raita and tomato, onion and cucumber salad with mint.
Buy our Kashmiri Lamb Balti Masala Blend
