1. Wipe lamb chops and trim off any excess fat.
2. Slash meaty parts 2 or 3 times on each side and set aside.
3. Put murghal masala, chilli powder, garlic and lemon juice in a small bowl and mix to a smooth paste.
4. Rub paste into chops and leave them in a cool place for 2-3 hours to allow meat to absorb floavours.
5. Heat grill.
6. Place chops on a grill rack and cook for 12-15 minutes, turning over half way through cooking, until browned on outsides and just pink in centres.
7. Press point of a sharp knife into centres of chops-when they are ready, juices will be just faintly pink.
Serve hot, garnished with curly endive and tomatoes.

Serves 4.