- 1/2 teaspoon fennel seeds
- 1 serrano chile, finely grated
- 1 (2-inch) piece ginger, peeled, finely grated
- 4 garlic cloves, finely grated
- 1/4 cup crème fraîche or sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon mustard oil (optional)
- 1 teaspoon dried mango powder (amchoor; optional)
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon finely grated nutmeg
- 1 teaspoon Kashmiri chili powder or paprika, plus more for serving
- 2 tablespoons vegetable oil, plus more for grill
- 12 lamb rib chops (about 2 1/4 pounds total), frenched
- Kosher salt
- Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)
- A spice mill or mortar and pestle
- Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.
- Let lamb chops sit at room temperature 1 hour before grilling.
- Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.
- Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.
- Lamb can be marinated 12 hours ahead. Keep chilled.