Spicy Lamb Chops

Name: Spicy Lamb Chops
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt; 2 teaspoons ground white pepper; a little vegetable oil; 1¾ cups milk; a good handful of unsalted cashew nuts; 8 thick lamb chops, trimmed of fat; 1 teaspoon ground ginger; 4 fresh green chiles, finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled; 3 garlic cloves, peeled; 1¾ cups plain yogurt; 2 teaspoons mixed mace, nutmeg, and cardamom powder

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Lamb chops are coated in a creamy marinade and left for about 5 hours at room temperature, longer if they are in the refrigerator. You could serve these with a vegetable curry and rice.

Ingredients

8 thick lamb chops, trimmed of fat
a good handful of unsalted cashew nuts
1¾ cups

Asia
Main course
Gluten-free
Spicy

Method

Soak the cashew nuts in the milk for about 30 minutes, then drain and liquidize to form a paste. Set this aside.

Meanwhile, place the chops in an ovenproof dish and rub with vegetable oil, the white pepper, and some salt and put in the refrigerator for 10-15 minutes. Grind the garlic and ginger together into a paste.

Put the yogurt, cashew nut paste, chiles, ginger and garlic pa