Shimla Spice – established in 1998, and with its flagship restaurant in Keighley – was the vision of three brothers, who from a very early age wanted to make a name for themselves in the culinary world.

They began their quest in the highly competitive London restaurant scene and worked their way up to head chefs and managers, before returning ‘home’ to Keighley and setting up their first eatery.

It was an instant success and its reputation mushroomed.

The brothers opened a second restaurant in Shipley in 2006, with a launch event attended by Chico of X Factor fame. And next year will see the opening of a 200-seater branch across the border in Burnley, Lancashire, with more restaurants to follow in the future.

Shimla Spice has won an array of national and regional awards, including Keighley News Restaurant of the Year twice. And it’s in the running for this year’s title, the winner of which will be announced shortly.

It was the Spice Times ‘Best Indian Restaurant in Yorkshire’ in 2010, and was also among winners in the inaugural Keighley News-backed Keighley Business Awards earlier this year.

It’s latest triumph saw Shimla Spice named best restaurant in the Yorkshire Region and Restaurant of the Year at the highly-regarded English Curry Awards.

In this week’s edition, Shimla spice presents the secrets to its famous lamb chops recipe.

The idea to share this recipe came following numerous requests by customers and due to it being one of the most popular starters on the restaurant’s menu, So here it is, the unique marinade and recipe of lamb chops indian/eastern style. Enjoy!



Lamb chops (four pieces)
4 lamb chops
3 tbsp butter
3 tbsp lemon juice
For the marinade
100 ml natural yogurt
1 lime, juice only
1 tsp ground cumin
1 tsp garam masala
2 cloves of garlic, crushed
2cm piece of ginger, grated
1 tbsp ground coriander
Half tbsp chilli powder
A pinch of paprika salt
1. Mix all the ingredients for the marinade together
2. Pour all the marinade over the lamb chops and mix well
3. Chill the lamb chops in a fridge for 12/24 hours – the longer you leave the marinade on the lamb chops, the better the taste
4. Remove the lamb from the marinade and grill for eight to ten minutes until cooked, but still slightly pink in the centre
5. Turn half-way through the cooking time and paste with lemon and butter