Whenever she wanted to serve up something truly special for dinner parties at our family home in Mumbai, my mum would always make these masala lamb chops. Adding Worcestershire sauce (a must-have ingredient in a lot of Parsi dishes) to the marinade gives a lovely umami flavour to the lamb along with the garlic, ginger and ground spices. I opt to use a shop-bought chilli-garlic sauce that has a vibrant red colour and the perfect consistency to coat the meat. Adjust the quantity of the chilli-garlic sauce depending on how spicy it is. Cooked in the oven, the rich marinade clings to the lightly charred chops.