Preparation 4 – 24hrs / Cook 7 minutes
Serves 2- 4 (depending on size of rib/loin chops)
Cook’s tip – roast the garlic cloves in their skin before adding to the marinade, this will give the masala mixture a sweet and caramalised flavour profile.
Separate the cloves, leaving the skins on, place on a baking sheet on a moderate oven for 15- 25 mins until soft. Allow to cool and squeeze out the garlic from their skins, then add to the marinade.
*You can make a batch of roast garlic and store it in an air-tight container and refrigerate to use during the week ahead.
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