Lamb chops with Indian spices

Lamb chops with Indian spices

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(3 ratings)

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

More effort

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: per serving

  • kcal762
  • fat58g
  • saturates28g
  • carbs4g
  • sugars0g
  • fibre1g
  • protein57g
  • salt0.43g
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  • 8 double-boned lamb best end chops - you will need to ask your butcher for these



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • juice of 1 lime



    The same shape, but smaller than…

  • 3 tbsp malt vinegar
  • 1 tsp chilli powder
  • 125ml mustard oil or vegetable oil, plus extra for frying



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 85g gram flour (chickpea flour)
  • 4 star anise toasted in a hot pan
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 3 green chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 8 garlic clove
  • 1 small papaya, peeled, seeded and chopped



    Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…

To serve

  • Fresh mint sauce (see link below)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • Tamarind's winter salad (see link below)


  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.

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Comments (6)

iluvtocook's picture

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

freshcream's picture

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

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

iikavana's picture

Wheres the link for the salad ??

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