Lamb Chops will probably be the most challenging of meat dishes, and here's how I'm gonna prepare it (with a little improvisation from the reference videos below).
Step 1: Pour in 250g or more of fresh yogurt onto bowl.
Step 2: Add in Chili Paste, made from 10 to 15 Chili Padi (it varies depending on how spicy you like it to be) + 2 big balls of Onions + a pinch of fresh Coriander + 5 conservative slices of young Ginger + 1 bulb of Garlic (skin peeled).
Step 2a: (Optional) Uncork the bottle of Macallan Special Oak whiskey, pour generously onto the ice cubes filled rock glass, and begin to sip it before continuing with Step 3.
Step 3: Drop into the bowl 2 pieces of dried Bay Leaves + 1 tablespoon of Cumin + 5 shakes of finely grounded Black Pepper. And mix thoroughly.
Step 4: Next, drop into the mix the dry-wiped Lamb Chops that are at least an inch or an inch and a half thick, and hand-marinade the chunks of meat and set them for a minimum of 2 hours before you place them onto the BBQ pit.
Step 5: An hour before the party starts, put to boil some rice grains in your rice cooker. Add a giant dollop of salted butter + fried Shallots and you'd have Oriental Butter Rice to go with the Lamb Chops.
Next dish: BBQ Beef Block in Brown Sauce. Watch for it.
