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1
To prepare the marinade: in a food processor, using a metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, Garam Masala, and Green Aromatics.
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2
Process until well blended.
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3
Add the cilantro leaves and continue to process until pureed and well blended.
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4
Arrange the lamb chops in a non-reactive pan.
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5
Pour prepared marinade to coat both sides of the chops.
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6
Marinate overnight in the refrigerator.
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7
Season the lamb chops with salt and pepper.
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8
Cook over hot grill to desired doneness.
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9
Serve with Cilantro Mint Chutney.
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10
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles.
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11
Over medium heat, cook just until slightly toasted, stirring constantly.
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12
Turn off heat and stir in the grated nutmeg.
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13
Transfer to a food processor and grind to a fine powder.
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14
Pass through a fine strainer.
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15
Allow to cool to room temperature.
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16
Store in an airtight jar.
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17
Use as needed.
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18
In a food processor, combine the garlic, ginger, and chile flakes and process to a fine mince.
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19
With the machine running, add peanut oil in a steady stream.
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20
Turn off the machine and scrape the sides with a rubber spatula.
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21
Add the scallions and process until well blended.
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22
In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala.
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23
Process until well blended.
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24
Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color).
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25
Season with salt, pepper, and sugar.
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26
to taste.
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27
Keep refrigerated until needed.
