Name: Spicy Lamb Chops
Yield: Serves 4 as a starter
Cuisine: Indian
Ingredients: 5 g fine sea salt; 2 tsp vegetable oil; 5 g red chilli, roughly chopped; 5 g green chilli, roughly chopped; 8 g jaggery; 35 ml lime juice; 35 g ginger paste; ⅓ tsp crushed black peppercorns; 1½ tsp garam masala; 25 g garlic paste; 1 scant tbsp HP Sauce; 25 g coriander stalks; 2½ tsp cumin seeds; 1 tsp coriander seeds; ⅓ tsp fine sea salt; 6 g papaya paste (optional); 1 tsp malt vinegar; 5 g ginger paste; 10 g garlic paste; 8 meaty lamb cutlets; Mint or coriander leaves; 25 g unsalted butter, melted; 1 tbsp pomegranate seeds (optional)

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

Succulent and richly flavoured, these chops are delicious. The first marinade helps to tenderise the meat, while the second creates deep and complex flavours as the chops are steeped in jaggery and lime over 24 hours. The combination of sweet and sour creates a wonderful harmony.

The recipe works best with thick, meaty lamb chops. Mutton works, as does goat if you can get it. Thicker chops mean you can grill for a while longer and build up some colour, and chops from the shoulder en