Sid Sahrawat’s Tandoori lamb chops with Madras sauce

Sid Sahrawat’s Tandoori lamb chops with Madras sauce

Serves 4-6



12 lamb chops from a Hawke’s Bay rack of lamb

100 mls olive oil

50 grams Cassia tandoori masala

5 cloves garlic (minced)

50 gms ginger (grated)

Salt to season

500 gms baby carrots washed and trimmed

2 teaspoons sesame seeds 

Cassia at Home Chaat masala to season carrots 

1 jar Cassia at Home Madras curry sauce 

1 bunch fresh coriander, sprigs or micro coriander



  1. In a bowl marinate the lamb chops with the tandoori masala, ginger, garlic, tandoori spice, olive oil and salt. The chops are better marinated overnight or as long as you can.
  2. Preheat oven to fan bake 200 degrees C.
  3. In another bowl, toss the carrots with olive oil, salt and sesame seeds.
  4. Line a tray with baking paper and cook the carrots for about 10-15 mins or until cooked but slightly Al dente. 
  5. Season the carrots with chaat masala. 
  6. Heat the Madras sauce in a saucepan.
  7. Heat a cast iron pan and sear the lamb chops on high heat for about one minute on each side. Allow to rest for 3 minutes.
  8. Spoon the sauce in the middle of the plate. Arrange three chops on top of the sauce, followed by carrots and fresh coriander as a garnish.
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