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Lamb chops with Indian spices

Lamb chops with Indian spices

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  • Preparation and cooking time
    • Cook:
    • 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: per serving
HighlightNutrientUnit
kcal762
fat58g
saturates28g
carbs4g
sugars0g
fibre1g
protein57g
low insalt0.43g
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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)

Method

  • STEP 1

    Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2003

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A star rating of 2.5 out of 5.4 ratings
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