I am on a roll with the curry this weekend! I made a recipe from a great cookbook I bought a few months ago: 5 Spices, 50 Dishes, Simple Indian Recipes Using 5 Common Spices by Ruta Kahate. The cookbook's premise is that you can create diverse and wonderful Indian dishes by using coriander seeds, cumin, mustard seeds, ground cayenne and turmeric and some easily available ingredients. I have tried several recipes so far from this book but this simple one for lamp chops has to be my favorite so far.
Lamb Chops with a Spicy Rub
1 tsp finely grated fresh ginger (about a 2-inch piece)
1 tsp finely grated garlic (about 2 large cloves)
3/4 tsp salt
1/2 tsp cayenne
1/2 tsp cumin seeds, finely ground
1/4 tsp ground turmeric
8 lamb rib chops (about 1 lb, 4 ounces)
3 tbsp canola or olive oil
In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.
Heat a large cast iron skillet over medium high heat and add the oil. Sear the lamb chops to the desired doneness, 4-5 minutes on each side for rare. You may also grill the chops on a BBQ grill over high heat. Let rest briefly before serving. Serves 4.
If you like your food slightly less spicy you can reduce the cayenne to 1/4 tsp. Ruta Kahate recommends you serve it with a salad and mashed potatoes or Crusty Russet Potatoes with Coriander (also from the book and delicious). When I like to go all out with the curry, I serve it with this Curried Quinoa Salad.