Whisk together the yogurt, lemon juice, cumin, coriander and turmeric in a bowl. Season with salt and pepper. Lay out your chops and season them with salt and pepper on both sides. You can put the chops in the bowl with the spiced yogurt and roll them around to coat well. Or do what I do and place everything in a large zip top bag. Use your hands on the outside of the bag to make sure that the chops are well coated with the spiced yogurt mixture. Let sit for at least one hour, which can be done at room temperature, and up to overnight refrigerated. Bring back to room temperature before proceeding.

Heat a large cast iron pan over medium heat, add enough oil to coat the bottom of the pan. Remove chops from bowl or bag, wiping off most, but not all, of the spiced yogurt. Add half of the chops; they should sizzle as they hit the pan. Cook for about 3 minutes or until nice and crusty and golden brown on the bottom. Flip over and cook an additional 2 to 3 minutes or until chops are done to your liking (we like them medium-rare). Repeat with a little more oil and second batch of chops. Discard marinade. Let chops sit for 5 minutes and serve immediately.