Recipes

Lamb Chops with Tarka Dal

Ingredients

8 lamb chops or 4 lamb rumps
50g peeled garlic
1 green chilli
75g lime juice
50g rapeseed oil
200g Greek yoghurt
10g fresh coriander
50g smoked paprika
10g fenugreek
10g ground coriander
10g ground cumin
Blitz everything until smooth and marinade the lamb for 24 hours
TARKA DAL
400g yellow lentils (moong dal lentils are good if you can get them)
20g rapeseed oil
2g black mustard seeds
80g curry leaf
5g cumin seeds
2 dried red chilli medium heat
5 garlic clove peeled and minced
1 onion finely chopped
20g peeled chopped ginger
2 green chillies split in half
2 tomatoes cut into wedges
Season to taste

Packed full of flavour this dish of lamb chops with tarka dal is easy to make and is bound to a family favourite.

Method

Tarka Dal

Soak the lentils for 1 hour, then rinse and drain.
Simmer them in 800g of water for 40 minutes until all the water has gone. Add more water if the water dries out during the cooking process.
In a separate pan heat the oil and add the mustard seed, curry leaves and cumin seeds. Cook for one minute, then add both lots of chilli, garlic, onion , ginger and tomatoes.
Turn the heat up to full and cook whilst continuously stirring and cook until just before burnt. Remove from the heat and blitz.
Add to the lentils and season to taste.

Burnt Onion Yoghurt

This makes more onion powder then you will need, but it will keep for two months in a air tight container. It’s also good sprinkled over salads or cooked meats.

1kg of onions peeled and sliced
300g Greek yoghurt
Caster sugar if you want to add a bit of sweetness

Place the onions in the oven at 200ºC for 2-3 hours until they are black and all the moisture has gone. Blitz into a powder and add to the yoghurt, add some at time to get the flavour you want.

Rainbow Chard

200g rainbow chard
25g butter
Pinch of curry power
Season to taste

Garnish

10g toasted almond
10g sliced spring onions
1 sliced green chilli

To cook the lamb chop cook in a hot char grill pan or even better on a hot barbecue. Cook for one and half minutes each side over a high heat and rest whilst you cook the chard. In a pan heat the butter add the curry powder and cook for 1 minute then add the chard and cook until soft. Put the dish together and serve.