Recipe detail

Name: Tandoori Lamb chops
Yield: 0
Cuisine: Indian
Ingredients: 25.0000 tPcs; 5.0000 g; 100.0000 g; 2.0000 tPcs; 80.0000 g; 1.0000 tPcs; 7.0000 g; 10.0000 g; 120.0000 g; 2.5000 g; 45.0000 g; 30.0000 g; 30.0000 g

Lamb/Mutton Tandoori Lamb chops

26. 1. 2026

Author: Samuel Ashton

Company: Retigo UK

Food category: Lamb/Mutton

Cuisine: Indian

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Program steps

Preheating:
180 °C

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Hot air

100 %

Termination by time

00:13 hh:mm

180 °C

100 %

Ingredients - number of portions - 0

Name	Value	Unit
lamb chops	25	pcs
green cardamon powder	5	g
white vinegar	100	g
green birdseye chilli paste	2	pcs
ginger / garlic paste	80	g
salt pepper to taste	1	pcs
red chilli powder	7	g
garam masala	10	g
green papaya	120	g
orange deep food colour powder (optional)	2.5	g
dried fenugreek leaves	45	g
chopped coriander	30	g
melted butter brushing on grill	30	g

Directions

Add all the ingredients together in a bowl and mix thoroughly

Add the lamb chops and coat with the marinade using your hands to mix.

Cover the bowl and leave in the refrigerator for a minimum of 2 hours (or preferably overnight for a deeper flavour).

Cook in your Retigo oven on 180ºC for 12-15 minutes, depending on how you want your lamb cooked

Serve with naan bread.