Lamb with Marinated Papaya

Pakistani spices: cumin, coriander, cardamom, turmeric, paprika, oregano and a variety of chilies, spice blends, whole seeds, with herbs of mint, coriander, bay leaves, and fenugreek leaves.  The cooking styles and flavors are influenced by Persian, Indian, and Arab cuisines. 

Serves 6-8

Marinade 8-24 hours

BBQ or on a grill on the stove top

4 to 5 pounds (1.820-2.275 g)  6-8 lamb chops

1 cup (130 g) chunks of organic papaya

1/4 cup (60 ml) (dairy-free) organic yogurt

3 Tbs. (45 ml) olive oil

3 Tbs. (18 g) paprika

2 Tbs. (30 ml) organic lemon juice, plus some lemon wedges for garnish

1/2 tsp. (3 g) dried oregano

Himalayan salt and black pepper

5 tsp. (45 g) coriander seeds

1 tsp. (6 g) each: caraway and cumin seeds

frest, torn mint leaves

~Urdu~

ایک  /ek/ ۱ 1. In a blender combine: papaya, yogurt, oil, paprika, lemon juice, oregano, 2 tsp. (12 g) salt and 1 tsp. (6 g) black pepper. Blend about a minute.

دو  /do/ ۲ 2. Add coriander, caraways and cumin seeds. Pulse 4 or 5 times.

تین /tīn/ ۳ 3. Transfer to a glass or ceramic baking dish (9-by-13 inch/23X33 cm)

چار /chār/ ۴ 4. Place the lamb chops in the dish and rub in the spices.

پانچ /pāṅch/ ۵ 5. Cover and refrigerate for 8-24 hours.

چھ /chhaḥ/ ۶ 6. Grill the lamp chops on the BBQ grill or a grill on the stove top, brown for 5-7 minutes on each side.

سات /sāt/ ۷ 7. Turn down the heat and cook 15-25 minutes more, inside temperature 125F/52C for medium-rare or 130F/55C for medium.

آٹھ /āṭh/ ۸ 8. Place on platters and ten with foil as you cook them.

نو /nau/ ۹ 9. Rest for 10 minutes.

دس /das/ ۱۰ 10. Plate the chops and cover with the juice and mint leaves. 

گیارہ  /gyārah/ ۱۱ 11. Serve with lemon wedges.

Try some of the other lamb recipes: https://veggiefernandezs.blogspot.com/search/label/lamb