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