While we have lamb chops in the house we decided to give them an Indian twist. If you have been to your spice shop like I advised previously, you are going to be very happy with how these turn out. I served them with creamed spinach and they were fantastic. It’s a little something different to your normal lamb chops but sooo very tasty. Most of us know Indian food to be curries but these are a classic Indian food that makes such a nice change.
What you need
8-10 lamb chops
Seeds from 5 cardamom pods cracked
Pinch of ground cloves
Tiny pinch of cinnamon powder
1 teaspoon finely grated ginger (1/2 teaspoon dry)
1 teaspoon crushed garlic
1/2 teaspoon garam masala
Juice of 1/2 a lemon
1/2 teaspoon turmeric
1/2 teaspoon fine black pepper
2 dried chilies finely chopped
1/2 cup water
25ml olive oil
In a very hot pan with a little oil, brown the chops on both sides and set aside.
Reduce the heat and add the olive oil, garlic and ginger and gently stir for about 30 seconds. Add the clove powder, cinnamon, cardamom seeds, garam masala, turmeric and chilies and fry for another minute or 2 until the aromas are really strong.
Add the water and lemon juice and let it all simmer away for about 4 minutes, add the chops to the mixture, stir them around to coat each chop, cover with lid and let it simmer on a low heat for about 10 minutes.
Serve straight away with creamed spinach.