Rajendra’s barbecue lamb chops

Serves 8

You will need:

• 4 cloves garlic

• 4cm piece fresh ginger, peeled

• 2 tablespoons water

• 1 tablespoon turmeric

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 tablespoon red chilli powder

• 1 tablespoon crushed chilli

• 1 tablespoon garam masala

• 200g natural yogurt

• Salt, to taste

• 2.5kg lamb chops (about 20 chops)

• Quartered limes, to serve

1 First, make the marinade. In a blender or using a mortar and pestle, make a paste of the garlic, the fresh ginger and the water. You want to end up with about four tablespoons of paste.

2 In a bowl, mix the garlic and ginger paste with the turmeric, the ground cumin, the ground coriander, the red chilli powder, the crushed chilli, the garam masala and the natural yoghurt. Add salt to the marinade to taste.

3 Coat the lamb chops in the marinade and leave them in the fridge for at least three hours, or preferably overnight.

4 When you are ready to cook, take the lamb chops out of the fridge and fire up the barbecue to a high heat. Shake any excess marinade from the meat. Seal the meat on both sides on the hot barbecue, then move the meat to the side, off the full heat. Continue to cook the meat, with the barbecue lid closed, until it is cooked through. Serve the chops with a squeeze of lime juice.

Rajendra Mohite is head chef of the Kinara Group of restaurants. Kinara Group is resuming sit-in dining in its three restaurants on July 8. For its street barbecue offering, see kinara.ie or @KinaraGroupIRL