Step-by-Step Instructions

1. 1.Prepare the Marinade Base

   In a large bowl, add 4 tablespoons of yogurt. Then, add 4 tablespoons of olive oil. Cut half a lemon and squeeze its juice into the bowl.

2. 2.Add Spices to Marinade

   To the yogurt, oil, and lemon juice mixture, add 1 teaspoon of garlic granules, 1 teaspoon of onion granules, 1 teaspoon of salt, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, 1/2 teaspoon of black pepper, 2 teaspoons of chili flakes, 1 teaspoon of chili powder, and 3 teaspoons of tandoori masala.

3. 3.Mix the Marinade

   Thoroughly mix all the marinade ingredients together until well combined and smooth.

4. 4.Marinate Lamb Chops

   Add 1 kg of lamb chops to the prepared marinade. Ensure each chop is fully coated by mixing them well with the marinade.

5. 5.Refrigerate for Marination

   Cover the bowl with plastic wrap and refrigerate for a couple of hours or ideally overnight for best results.

6. 6.Initial Cooking of Lamb Chops

   Place a pot or pan on the highest heat. Once the pot is extremely hot, add the marinated lamb chops. Cover the pot with a lid and immediately reduce the heat to low. Cook for 1 to 1.5 hours, or until the chops are tender, depending on their thickness.

7. 7.First Stir During Cooking

   After 45 minutes of cooking, remove the lid and stir the lamb chops to ensure even cooking and prevent sticking. Re-cover and continue cooking.

8. 8.Second Stir and Tenderness Check

   After another 30 minutes (total 75 minutes), remove the lid and stir the chops again. Check if they are soft enough by piercing with a knife.

9. 9.Reduce Sauce

   Increase the heat to high. Cook until about 90% of the water has reduced. You can leave the pot uncovered or not fully covered to avoid splashes. Stir a couple of times during this process to prevent the chops from burning.

10. 10.Garnish and Serve

    Once the chops are cooked and the sauce is reduced, garnish with fresh red onion rings, chopped coriander, and lemon wedges. Serve hot.