Gunpowder’s Maa's Kashmiri Lamb Chops

• 8-bone rack of lamb, French trimmed
• 2 tbsp freshly squeezed lime juice
• 1 tsp chilli powder
• 1 tsp mango powder (see notes).
• ½ tsp freshly grated nutmeg
• 1 tsp freshly ground black pepper
• ½ tsp fenugreek seeds
• Sea salt

To serve:

• Lemon wedges
• 1 tbsp Gunpowder spice mix 

For the marinade:

• 2cm piece of fresh ginger, peeled
• 4 garlic gloves, peeled
• ½ green chilli
• 1 tbsp mustard or rapeseed oil
• ½ tsp fennel seeds
• ¼ tsp ground cinnamon
• 100ml double cream

For the chutney:

• 2 tbsp mint chutney
• 30g chopped fresh coriander
• 4 tbsp Greek yoghurt
• 2 tbsp caster sugar
• 1 green chilli
• 2 garlic cloves very finely chopped
• 2 tsp cumin seeds toasted and ground
• ½ tsp mango powder
• 4 tbsp freshly squeezed lemon juice
• Salt to taste. 

Notes:

You can buy mango powder (also called amchoor) in speciality Indian shops. It's made from tart green mangos and has a lemony flavour similar to sumac. Use sumac or lime zest if you can't find it.