Chettinad Lamb Chops

Marinate the lamb using mustard paste, chickpea flour (besan), and Chettiar spices. Season with salt and let it sit for 2 hours. Grill the lamb on both sides over a mesh or flat griddle or part of the barbecue for 1 minute each. Then, move it to the hotter section of the barbecue or a preheated oven and cook for another 4-5 minutes until it reaches medium doneness. Additionally, grill the baby gems until they develop a charred surface.

Heat coconut oil in a pan and sauté mustard seeds, ginger, and curry leaves. Once the mustard seeds start to pop, remove the pan from the heat and add lemon juice. Season with salt and pepper, then pour this mixture over the salad and mix well.

Sauté and pan-roast the following ingredients and make a spice blend –
2 tbsp coconut oil
1 teaspoon avocado or safflower oil
2 nos dry red chillies
2 nos Kashmiri red chillies
3 tablespoons coriander seeds
1 tablespoon cumin seeds
2 tablespoons fennel seeds
1 teaspoon pepper corns
1 one-inch cinnamon
4 nos cloves
4 nos cardamom
1 no mace
1 no star anise
½ teaspoon stone flower
1 teaspoon poppy seeds
20 Curry Leaves