Côtelettes d'Agneau Masala (Chaamp Masala)

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

✅ C'est prêt quand : chops are evenly flattened and coated, no dry patches

Stir the yogurt with the chili powder, garam masala, cumin, kasuri methi, 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 Kashmiri chili powder
• 1½ tsp garam masala
• 1 tsp ground cumin
• 1 tsp kasuri methi
• 1 tsp black pepper
• 2 tbsp mustard oil

✅ C'est prêt quand : chops are fully coated in a thick, evenly colored marinade