Kashmiri lamb chops
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 2 tbsp green chilli and coriander paste(see above)
- 2 tbsp papaya paste
- 1 tbsp deggi mirch
- crushed to make 1 tbsp whole black peppercorns
- 1 tbsp chaat masala
- 4 tbsp chilli oil
- 2 tbsp mustard oil
- 1 tbsp greek yogurt
- ½ tbsp garam masala
- 8 lamb rack chops
- corianderto serve
Nutrition: per serving
- kcal448
- fat39.2g
- saturates14.7g
- carbs2.5g
- sugars1g
- fibre1.7g
- protein20.4g
- salt1.8g
Method
step 1
Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously. Chill for 6-8 hours to marinate.
step 2
Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred. Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
step 3
At Gunpowder, the chops are served alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney. Scatter with coriander and serve the chops with your favourite accompaniments.
