Lamb chops with Indian spices

Lamb chops with Indian spices

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Magazine subscription – 5 issues for £5

Cooking time

Cook: 1 hr, 30 mins Ready in 1-1½ hours, plus 4 hours marinating

Skill level

Moderately easy


Serves 4

One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 8 double-boned lamb best end chops - you will need to ask your butcher for these
  • juice of 1 lime
  • 3 tbsp malt vinegar
  • 1 tsp chilli powder
  • 125ml mustard oil or vegetable oil, plus extra for frying
  • 85g gram flour (chickpea flour)
  • 4 star anise toasted in a hot pan
  • 3 green chillies
  • 8 garlic cloves
  • 1 small papaya, peeled, seeded and chopped

To serve

  • Fresh mint sauce (see link below)
  • Tamarind's winter salad (see link below)

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
  2. Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
  3. Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
  4. To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.

Recipe from Good Food magazine, November 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
iluvtocook's picture

I am going to make this dish soon and wondered if anyone had any advice.

freshcream's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Followed this recipe but ended up with a dull, nothing-to-write-home-about dish...will not be wasting my time with this again.

jono136's picture

And the salad is where?

dina26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a great recipe! nice for a simple dinner party! but tasty!

iikavana's picture

Wheres the link for the salad ??