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8 Quality best end trimmed chops
Ingredients for marinade:
3 Desert spoons mustard oil
1tsp Ginger paste
1/2tsp Turmeric powder
1/2tsp Garam Masala
1inch Ginger cube
1tsp Cumin seeds (roasted & crushed)
2tsp Hung Yoghurt
Mix all Ingredients together and coat Lamb Chops, leave in refrigerator for 24 hours
Mash:
2 Large Maris Piper Potatoes
1pinch Mustard Seed
2 Cloves of Garlic (Slices)
60grms Butter
Raitha:
350g Natural yoghurt
6 Fresh Mint leaves (finely Chopped)
Add all ingredients together, and then ready to serve. |
1tsp Garlic paste
1tsp Kashmiri chilli powder
1/2tsp Coriander powder
2 Indian Chilli's (finely Chopped)
1tsp Coriander seeds
Juice of ½ small Lemon
1 tsp Raw Papaya paste (optional)
½ tsp Salt
1 Ripe Tomato (chopped)
Dash of cream
Salt to taste
1tsp Fresh coriander (chopped)
Pinch Sugar & Salt to taste
Pinch Crushed roasted Cumin seeds |
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Pre-Heat oven to 180'C
Put Lamb Chops in oven on a roasting rack for 15 minutes.
Boil potatoes and then mash (leave to one side) .
Put butter into pan & add mustard seeds, once seeds start to pop add garlic and curry leaves. When the garlic browns add tomatoes, toss until soft. Add the mixture to the potato with salt and cream, fold the mixture and sprinkle in coriander leaves.
Heap mash onto plate and place the Lamb Chops around mash.
Serve with Mint Raitha on the side.
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