Preparation time: 10 minutes Cooking time: 15 minutes Serves: 2-3
- In a bowl, mix the Tamarind Tree Afghan spice, yogurt, oil, and salt.
- Add lamb chops and mix in with the marinade. Leave aside at room temperature for 30 minutes or in the fridge overnight.
- Heat a griddle pan or outdoor bbq and grill the chips on both sides for 2-3 minutes.
- Serve with yogurt, sliced lemon, and an Indian Inspired greek salad with fresh coriander, ginger julienne, and green chili.