Hariyali Lamb Chops

Hariyali Lamb Chops

£14.00
£14.00
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Hariyali Lamb Chops
  • Hariyali Lamb Chops
Hariyali Lamb Chops

ORDER BY WEDNESDAY 11AM FOR DELIVERY EVERY FRIDAY
READY FOR THE WEEKEND!

Hariyali Lamb Chops

Green. Fresh. Completely unexpected.

£14.00
£14.00

You know the lamb chops. You know what 48 hours in a marinade does to them. Now meet what happens when you take that same cut and give it an entirely different conversation partner.

Hariyali is from the Hindi word for greenery. It's the marinade that surprises people. Where the 48-hour chops are deep, smoky, and warmly spiced, the hariyali is vivid, fresh, and aromatic. Fresh coriander, mint, green chilli, ginger, and garlic base that carries it all into the meat. The colour alone stops people. The flavour keeps them there.

Same cut. Same 48-hour commitment. Completely different experience.
What's included

6 x 48 Hour Marinated Spicy Lamb Chops
You'll also need

  • Bowls or trays for the raw meat
  • A barbecue rack or grill rack
  • Large baking trays for cooked items
  • Plenty of foil
  • Oven gloves
  • Heat-resistant tongs
Instructions & Allergens

Cook on fire, gas, grill, oven, air fryer or pan fry! Full cooking instructions will be provided with your box. Allergens are detailed below.
Delivery & Returns

Delivery is FREE on orders over £50! We will work quickly to ship your order as soon as possible. Once your order has shipped, you will receive an email with further information. Delivery times vary depending on your location.

Our goal is for every customer to be totally satisfied with their purchase. If this isn't the case, let us know and we'll do our best to work with you to make it right. Please refer to our full Delivery and Returns Policy.

What makes these different

—

The hariyali marinade is built on fresh herbs rather than dried spice, which means it behaves differently from anything else in the Karoga range. Fresh coriander and mint are blended with green chilli, ginger, garlic, and a touch of lime juice into a vivid green paste that coats every surface of the chop and penetrates deeply over 48 hours in the fridge.

The yoghurt base does two jobs. It carries the herb paste into the meat and it creates the surface that chars and caramelises under high heat. The result is a crust that is fragrant and slightly smoky on the outside, with the freshness of the herb marinade preserved underneath where the heat hasn't reached it.

The contrast between the char on the outside and the freshness at the bone is what makes a hariyali chop different from anything else on the grill. It is the most aromatic thing we make.

We use the same rack chops as the 48-hour range cut to a consistent thickness and vacuum sealed to order.

How to cook them

Grill: Medium heat, 3.5 minutes each side. Then turn up heat to the highest level and char for 1 minute on each side. Rest for 2 minutes before serving.

Open fire / coals: In-direct heat, 3–4 minutes each side to your liking. Then on the direct fire for 30 seconds on each side, the fat will catch — that's the point. Rest for 2 minutes.

Preheat Oven: 180°C fan, place on a wire rack and cook 15 minutes, turning halfway. Finish under the grill for 1 minutes each side for char.

Full instructions are inside every box. You don't need to do anything except bring the heat and the people.

The Detail

  • Vacuum sealed. Stays fresh for 3 days refrigerated, or freeze on arrival for up to 3 months
  • No artificial ingredients, preservatives, or marinade pastes
  • Allergens: contains dairy and mustard. Karoga cannot guarantee an allergen-free environment.

A note on the green

—

Most people see a green marinade and expect something light. Something gentle. A herb flavour that sits politely alongside the meat without making too much of itself. This hariyali chop is not that. The fresh coriander carries real intensity when they are blended together and given 48 hours to work into the lamb, and the green chilli brings a heat that builds slowly rather than hitting immediately. This is a bold marinade wearing a fresh colour. Do not underestimate it. It is one of the most complete things we make, and the one that most often converts people who thought they already knew what a lamb chop could taste like.

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