Spicy lamb chops from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 267) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this recipe

  • d.giginyc on May 05, 2026

    This is a pretty good lamb recipe. It was juicy and tender. Not my favorite flavor profile but I’m happy to tinker with this and make it my own.

  • mjes on August 25, 2021

    Read the recipe: first marinade step is 2 hours; second marinade step is 24 hours; 15 items to measure for second marinade. This is not a last minute recipe - it is make a serious commitment to the recipe. I ignored the cooking instruction "until nicely caramelized" having decided I was more concerned with not overcooking the lamb ... so, yes, a bit more caramelized would be good but I can't expect perfection on the first try.

  • Foodycat on December 26, 2019

    We used to go to an Indian restaurant that did the most delicious lamb chops, and we could never figure out how they could be so more-ish. This recipe gets very close.

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