Finely chop the chili, grate the ginger and crush the garlic. Put all the dried/powdered spices into a bowl. Add the chili, ginger and garlic.
Trim the stems of the fresh coriander and chop to create medium sized pieces. Add this to the bowl of spices and then add the oil. Mix everything.
Add the lamb chops to the marinade. For best results leave in the fridge overnight but you can start using them after an hour or so.
Put a cast iron pan in the oven and start to preheat it to 400F. Once heated, remove the pan and place it on your stove over a medium flame.
Add about 1 tablespoon of oil to the pan. Wait until it starts to shimmer. Place the lamb chops in the pan on their side. Cook for 2 minutes on both sides. Grab the pan and place it in the oven.
Set a timer for 20 minutes. Once the time has elapsed, remove from the oven. Put the chops on a warm plate, cover with foil and leave for 5 minutes before serving.
Tried to add more pictures but the app won't let me upload them - sorry!
Dried ingredients ready to have the chili, ginger and garlic added to them