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

1. Soak the lentils for 1 hour, then rinse and drain.
2. 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.
3. 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.
4. Turn the heat up to full and cook whilst continuously stirring and cook until just before burnt. Remove from the heat and blitz.
5. 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.