Indian inspired BBQ recipe

F​lavours inspired by home

1y ago

During these difficult times, I have found I have a lot of extra time on my hands, so I decided why not come up with new marinades for meats and other dishes my family love.

With BBQ season being well and truly upon us, I decided to try out a new marinade for an all-time crowd-pleaser: lamb chops. Inspired by my Indian heritage and our love of spicy and bold flavours, I created a Kashmiri inspired lamb chops dish which I have dubbed, “Ayesha’s lamb chop special.” (Doubt that will stick, but we'll see)

Another one of the dishes served at this BBQ was fresh chicken wings (if you would like to see that recipe just comment below).

​Kashmiri Style Lamb Chops

A​n easy way to bring flavour to your meat

Prep time2h


  • 1kg of lamb chops
  • 1​tbsp of onion seeds (also known as black caraway seeds or kalonji)
  • 1tbsp coriander seeds
  • 1​tbsp black peppercorns
  • 1​tbsp chilli powder
  • 1​tbsp tandoori powder
  • 1​tbsp salt
  • 1​tbsp mixed herbs
  • 2​ tbsp Kashmiri masala paste
  • 1​tbsp mustard oil
  • 1​tbsp lemon juice


  1. G​rind the coriander seeds and black peppercorns until coarse.
  2. M​ix together all your dry ingredients until they are all well combined.
  3. N​ext, add in the Kashmiri masala paste. The mixture will look dry and only some of your dry ingredients will bind together.
  4. N​ow add the olive oil until the mixture starts coming together as a paste.
  5. A​dd in the mustard oil and lemon juice.
  6. O​nce all the ingredients are combined, cover the lamb chops in the marinade.
  7. Ideally, you would want to marinate the chops in the fridge overnight. But a couple of hours before your BBQ will also work.
  8. F​inally, grill the chops on a BBQ and enjoy.

Recipe Notes

Y​ou can also make these on a griddle pan or in the oven. If you don't enjoy spicy food, you can also add in a tbsp of greek yoghurt.

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