Tuesday Lamb Chops with Toasted Curry

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.