Tuesday's dinner was made by Gerry and was Lamb Chops with Toasted Curry, Basmati Rice, and steamed carrots.
The curry was made by toasting the following spices in a small skillet: coriander, cumin, black pepper, ginger, cayenne pepper, cinnamon and cloves until aromatic, stirring occasionally. The toasted curry was transferred to a bowl and turmeric and salt were added.
The chops were lightly brushed with oil before being seasoned with the curry on both sides. These were grilled over a hot charcoal fire and grilled to perfection.
We were both surprised that the chops were flavorful without being overly spicy; there was just a hint of the curry.