Wines of Chile Carmenere and Curry

Pair with Chilean Carmenere


Recipes by Ger-Nis Culinary and Herb Center
Tandoori Spiced Baby Lamb Chops with Cucumber  Mint  Chutney 
Serves 4
8 baby lamb chops, French cut, trimmed of fat and about ½ inch thick
Salt & pepper
1.5  ounces of Ger-Nis’ Tandoori Spice Mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½  tablespoon lemon zest
½  tablespoon fresh ginger, chopped 
2  cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)
Season the baby lamb chops at room temperature with salt and pepper.  Rub a little bit of the Tandoori Spice Mix over each side of the lamb chops and let them sit at least 5-8 minutes. In the meantime, in a blender, blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed--not too smooth nor too chunky.  Pour the mixture in a bowl and whisk in remaining Tandoori Spice Mix until incorporated.  Drizzle the yogurt Tandoori paste over the lamb chops, coating evenly.  Let stand for about 1 hour and up to 3 hours.  Cook on a very hot grill until slightly charred and cooked medium rare, about 1-2 minutes on each side.  Garnish with the Cucumber Mint Chutney.
Cucumber  Mint  Chutney
Makes 1 ½  cups chutney
1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (or to taste)
½ - ¾  cup cucumbers, peeled and finely chopped
Mix together all ingredients thoroughly and gently.  Let stand for about 20 minutes before serving, serve cool, not cold over Tandoori Spiced Baby Lamb Chops, Oven Tandoori Chicken, Tandoori Roasted Vegetables or whatever you desire!

Tandoori Spice Mix
Makes about 1.5  ounces of mix
2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½  teaspoon cardamom powder
½  teaspoon ground cinnamon
½  teaspoon ground black pepper
pinch  ground cayenne pepper
½  teaspoon salt
1 tablespoon turmeric
Mix together all ingredients in a small mixing bowl.  Store in an airtight container for up to 2 months, preferably in a dark and cool location.
*Toasting the whole spices first and then grinding gives a deeper, richer flavor to the spice mix and dish!

Pair with Chilean Carmenere

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