Preparation

Make the marinade

• Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro, and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.

Marinate and grill the lamb chops

• Add the lamb chops to the marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
• Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.
• Serve the lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.