Spicy Lamb Chops

In a pan, toast the coriander and fennel seeds over medium flame. Shake them continuously so that they don’t burn. Turn off the flame once you smell the lovely aroma from these seeds and they turn slightly brown. Take them out and let them cool. Then grind the toasted seeds into a fine powder.

In a mixing bowl, mix the ground spices with yogurt, tomato paste, ginger, garlic, hot sauce, ketchup, brown sugar, salt, black pepper, apple cider vinegar, and oil. Marinate the lamb chops in this mixture for 30 minutes. You can leave it overnight or 2-3 hours if you wish.

Preheat the oven to 475ºF. Add marinated lamb chops to a baking sheet or dish and bake for 20 minutes. After 20 minutes, reduce the heat to 300ºF and continue baking for 10-15 minutes.

Remove chops from the oven and allow to cool for about 5 minutes before serving.