This is my version of a fantastic dish that I had in a restaurant called Vij's in Vancouver. He's got a website (www.vijs.ca) and he's probably one of the most creative Indian chefs in North America, using a slightly French style with traditional northern Indian recipes. All the chefs in the kitchen are ladies and they do such a fantastic job, so here's to you Vij's. I love the idea of dipping a lamb chop into a sauce and then dipping it again to coat it in nuts followed by a zingy salad. It looks and smells fantastic! When I spoke to the chap from Vij's, he said that the reason for marinating the meat in ginger and cumin was because they used mutton in India, and it was originally to get rid of the taste of the meat, but actually it's a great marinade.
Nutritional Information - Amount per serving:
- Calories 768kcal
- Carbs 19.9g
- Sugar 15.9g
- Fat 59.6g
- Saturates 17.1g
- Protein 34.4g
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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
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