Madras Curry-Spiced Lamb Chops

Name: Madras Curry-Spiced Lamb Chops
Yield: Serves: 4
Cuisine: United Kingdom
Ingredients: 1 small red (bell) pepper, thinly sliced; 2 tablespoons ground turmeric; 2 teaspoons cumin seed; 1 teaspoon garam masala; 1 tablespoon mustard seeds; 3-4 tablespoons grapeseed or canola oil; 8 tablespoons black peppercorns; 2 tablespoons ground cinnamon; 3 tablespoons ghee, 1 tablespoon separated; 8 tablespoons cumin seeds; 2 tablespoons whole green cardamom pods; 8 tablespoons coriander seeds; 2 tablespoons fenugreek seeds; 2 shallots, thinly sliced; 8 4-ounce lamb rib chops (907 g); Kosher salt; 1 tablespoon whole cloves; 2 garlic cloves, minced; 1 tablespoon ground ginger; 2 tablespoons cayenne pepper (use less or more for spice level); 1 (15 ounce) can chickpeas, drained and rinsed (425 g); ¼ cup cilantro, for garnish; 7 cups fresh baby spinach; 1 tablespoon ground nutmeg; 1 tablespoon fennel seeds

Preparation info

Serves:
4

Difficulty
Medium

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

“Madras curry” gets its name from the city known as Madras when English merchants arrived there; it is now known as Chennai. Although it uses Indian spices, the term Madras is not used in India. In fact,”Madras curry” was invented by Britain’s Bangladeshi restaurants in the 1970’s. There are many variations of it but I chose to create a bit of spicy version for this recipe (heavy on cayenne). You will end up with a little over 2

Ingredients

Europe
United Kingdom
Main course
Sous vide
Gluten-free
Spicy

Ingredients

Method