Name: Lamb chops with Indian spices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Indian
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; Fresh mint sauce (see link below); Tamarind's winter salad (see link below)

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Lamb chops with Indian spices

Lamb chops with Indian spices

Good Food team

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Serves 4

More effort

Cook: 1 hr and 30 mins

Ready in 1-1½ hours, plus 4 hours marinating

A star rating of 2.5 out of 5.4 ratingsRate

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

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Fresh mint sauce

A star rating of 5 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal762
fat58g
saturates28g
carbs4g
sugars0g
fibre1g
protein57g
salt0.43g

low

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.

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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