Lamb chops with Indian spices
One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 1 hr 30 mins
Ready in 1-1½ hours, plus 4 hours marinating
- Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
- 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.
- 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.
- 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.
Per serving
762 kcalories, protein 57g, carbohydrate 4g, fat 58 g, saturated fat 28g, fibre 1g, salt 0.43 g
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1162/
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Ingredients
- 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)
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A classic accompaniment to lamb dishes - this one is from London's Tamarind restaurant and has an Indian twist
4
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Cook 1 hr 30 mins
Ready in 1-1½ hours, plus 4 hours marinatingMeltingly tender
Ingredients
- 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)
Per serving
762 kcalories, protein 57g, carbohydrate 4g, fat 58 g, saturated fat 28g, fibre 1g, salt 0.43 g
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08 November 2007
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