Tandoori Lamb Chops

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             FOOD FUNNY
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Here's a good one from Anna Welander:

A man went fishing one day. He looked over the side of his boat and saw
a snake with a frog in its mouth. Feeling sorry for the frog, he reached
down, gently took the frog from the snake, and set the frog free. But
then he felt sorry for the snake. He looked around the boat, but he had
no food. All he had was a bottle of bourbon. So he opened the bottle and
gave the snake a few shots. The snake went off happy, the frog was
happy, and the man was happy to have performed such good deeds. He
thought everything was great until about ten minutes passed and he heard
something knock against the side of the boat. With stunned disbelief,
the fisherman looked down and saw the snake was back with two frogs!

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             TODAY'S RECIPE
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Yogurt goes especially well with the assertive flavor of lamb, a fact
well known to the people of Greece, North Africa, the Middle East, and
India. The food coloring is traditional but entirely optional, and I
prefer to omit it when I make this dish.

Tandoori Lamb Chops

1 cup (250 ml) plain yogurt
3 Tbs (45 ml) olive oil
2-4 cloves garlic, finely chopped
1 tsp (5 ml) ground coriander seeds
1 tsp (5 ml) ground cumin seeds
1 tsp (5 ml) garam masala or curry powder
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 Tbs (15 ml) yellow food coloring (optional)
1 Tbs (15 ml) red food coloring (optional)
8-12 lamb chops about 1 inch (3 cm) thick, trimmed of excess fat

Whisk together the yogurt, olive oil, and seasonings. Add the lamb chops
and marinate in a plastic bag or non-reactive bowl in the refrigerator
for 2 to 4 hours. Grill over hot coals or under a preheated broiler
until charred on the outside and pink in the center.
Serves 4 to 6.
Received on Wed Mar 19 22:42:42 2008