Masala Lamb Chops (Chaamp Masala)
Lamb chops marinated overnight in spiced yogurt with ginger, garlic, garam masala and green papaya to tenderise, then grilled until charred outside and pink within.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the meat tender
Pound each chop lightly with a meat mallet or the back of a heavy knife until slightly flattened. Rub them all over with the papaya paste (or lemon juice), ginger-garlic paste and salt, then cover and refrigerate for 30 minutes.
- 8 chops (about 900g) lamb chops
- 1 tbsp papaya paste or lemon juice
- 1½ tbsp ginger-garlic paste
- 1 tsp salt
✅ Done when: chops are evenly flattened and coated, no dry patches
Marinate
Stir the yogurt with the chili powder, , cumin, , pepper and mustard oil until smooth, then coat the chops in this mixture. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- all chops from step 1
- 150g Greek yogurt
- 2 tsp
- 1½ tsp
- 1 tsp ground cumin
- 1 tsp
- 1 tsp black pepper
- 2 tbsp mustard oil
✅ Done when: chops are fully coated in a thick, evenly colored marinade
Grill
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Rest and serve
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Make the meat tender
Pound each chop lightly with a meat mallet or the back of a heavy knife until slightly flattened. Rub them all over with the papaya paste (or lemon juice), ginger-garlic paste and salt, then cover and refrigerate for 30 minutes.
- 8 chops (about 900g) lamb chops
- 1 tbsp papaya paste or lemon juice
- 1½ tbsp ginger-garlic paste
- 1 tsp salt
✅ Done when: chops are evenly flattened and coated, no dry patches
Marinate
Stir the yogurt with the chili powder, , cumin, , pepper and mustard oil until smooth, then coat the chops in this mixture. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- all chops from step 1
- 150g Greek yogurt
- 2 tsp
- 1½ tsp
- 1 tsp ground cumin
- 1 tsp
- 1 tsp black pepper
- 2 tbsp mustard oil
✅ Done when: chops are fully coated in a thick, evenly colored marinade
Grill
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Rest and serve
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The Story Behind the Dish
Lamb chops cooked in the tandoor are a highlight of North Indian restaurant menus. The marinade follows the classic tandoori pattern, often with raw papaya, which contains an enzyme (papain) that tenderises meat.
They're a favourite at celebration dinners and barbecues across North India.
⭐ Why It's Famous
Charred, juicy and intensely spiced, masala lamb chops are tandoori cooking at its most indulgent.
💡 Fun Fact
Raw papaya paste is such a good tenderiser that Indian cooks use only a small amount — too much can turn meat mushy.
Punjab & Delhi
28.61°N, 77.21°E
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