Lamb Burra Kebab

Ingredients

• 1 rack of lamb chops, frenched and separated (1½ pounds lamb rib chops, bone-in)
• 2 teaspoons kosher salt (or to taste)
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1/2 tablespoon coarsely ground black pepper
• 1 or 2 serrano peppers (optional; you can also deseed these)
• 1 (1-inch) piece fresh ginger, peeled and roughly chopped
• 3 garlic cloves
• 3/4 cup full-fat Greek yogurt
• 2 tablespoons mustard oil (you could use EVOO or a neutral oil like canola instead, but the flavor won’t be as pronounced)
• 1 tablespoon freshly squeezed lemon juice, plus more for serving
• To serve
• 1 cup full-fat Greek yogurt
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• White or red onions, cut into rings (optional)
• 3 tablespoons fresh cilantro leaves, chopped (optional)
• 2 tablespoons pomegranate seeds (optional)

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