Share the spice of life
4 garlic cloves, finely grated1 teaspoon dried mango powder ½ teaspoon finely grated nutmeg2 tablespoons vegetable oil, plus more for grillMint leaves, cilantro leaves with tender stems, and lemon wedges Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle.
Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil , mango powder , fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.
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