One of the very nicest things at our favourite Indian restaurant are the tandoori lamb chops. They are so good that Certain People have been known to order a dish of them as a starter and then a second dish of them as a main course. Which is 10 fat, delicious lamb cutlets.
In an effort to replicate the deliciousness, I have had a jar of tandoori paste in the cupboard for 4 months. Not to mature, just waiting for barbecue season. And then we had to wait a bit longer, until British lamb was available. I can't justify the airmiles for New Zealand lamb.
Half a jar of tandoori paste, mixed with a tub of plain yoghurt. Thick mid-loin chops, layered with the marinade and left for 6 hours. A hot charcoal fire. Served with asparagus, tomato and aubergine, and a wedge of lemon. Almost as good as Sahibs.
HOLD THE PRESSES: I have just been informed that a plate of chops at Sahibs is 6 cutlets - so Certain People actually will eat 12 of them for dinner. And snack on my chilli paneer.