Spicy Lamb Chops

Preparation info
  • Serves


    • Difficulty


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.


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


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