Ingredients

For the Suya-Spiced Lamb Chops

• 8 lamb chops (bone-in or boneless)

• 3 tablespoons ground kuli kuli (roasted peanut powder)

• 1 tablespoon smoked paprika

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon ginger powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon nutmeg

• 1 teaspoon bouillon powder or crushed Maggi cube

• 2 tablespoons vegetable oil

• Salt to taste

• Juice of half a lime

For the Grilled Plantains

• 2 ripe plantains (yellow with black spots), peeled and sliced diagonally

• 1 tablespoon olive oil

• Pinch of salt and chili flakes

For the Kachumbari (Tomato and Onion Salad)

• 2 ripe tomatoes, diced

• 1 small red onion, thinly sliced

• 1 small cucumber, thinly sliced

• 1 red chili (optional), finely chopped

• Juice of 1 lime

• 1 tablespoon fresh chopped cilantro

• Salt to taste

Instructions

1. Marinate the Lamb Chops
In a bowl, combine the kuli kuli, paprika, cayenne, ginger, garlic, onion powder, nutmeg, bouillon, salt, and vegetable oil to form a paste. Rub this spice blend evenly over the lamb chops. Cover and let marinate for at least one hour (overnight for best results).

2. Preheat the Platinum Grill Pan
Set the Platinum Grill Pan over medium-high heat. No added oil is necessary due to its non-stick coating.

3. Grill the Lamb Chops
Place the marinated lamb chops onto the heated grill pan. Cook for 4 to 5 minutes on each side, or until the chops are nicely seared and cooked to your preferred doneness. Just before removing from heat, squeeze fresh lime juice over the chops to brighten the flavor.

4. Grill the Plantains
Brush the sliced plantains lightly with olive oil and season with salt and chili flakes. Grill them in the same pan for 2 to 3 minutes per side, or until golden brown and caramelized.

5. Prepare the Kachumbari
In a bowl, combine the diced tomatoes, sliced onions, cucumber, and optional chili. Toss with lime juice, chopped cilantro, and a touch of salt. Let sit for 5–10 minutes before serving.