Grilled Goan Lamb Chops with Tamarind Marinade
Lamb chops marinated in a vibrant Goan spice blend with tamarind, then grilled for a smoky, tangy finish. This indian-inspired lamb ready in about 30 minutes blends (about 800 g) lamb chops, tamarind paste, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 pieces (about 800 g) lamb chops
- 3 tbsp tamarind paste
- 4, minced garlic cloves
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp red chili powder
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp fresh lemon juice
- 2 tbsp, chopped for garnish fresh coriander leaves
Instructions
- Step 1: In a bowl, combine 3 tbsp tamarind paste, 4 minced garlic cloves, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder, 1/2 tsp black pepper, 2 tbsp vegetable oil, 1 tsp salt, and 1 tbsp fresh lemon juice. Mix to form a smooth marinade.
- Step 2: Coat 8 lamb chops evenly with the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
- Step 3: Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb chops for 4-5 minutes per side, or until cooked to your preferred doneness and nicely charred at edges.
- Step 4: Remove from heat and let the chops rest for 5 minutes. Garnish with 2 tbsp chopped fresh coriander leaves before serving.
Frequently asked questions
How long does Grilled Goan Lamb Chops with Tamarind Marinade take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Goan Lamb Chops with Tamarind Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Goan Lamb Chops with Tamarind Marinade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Goan Lamb Chops with Tamarind Marinade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Goan Lamb Chops with Tamarind Marinade?
Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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