Masala-spiced lamb chops
With pulao rice & fresh green chutney
Masala-spiced lamb chops
With pulao rice & fresh green chutney
“Lamb is a special occasion meat for me. I'm not sure why but it feels very celebratory, and chops are delicious. You get to enjoy the tender eye of the fillet, but the best bit for me is the meat that runs along the rib, that you can only really enjoy if you commit to picking them up with your hands and getting stuck in. The marinade here can work for paneer, fish, chicken or even over a cauliflower. ”
Serves 2
Cooks In40 minutes plus marinating
DifficultyNot too tricky
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Ingredients
- 6 lamb chops , ideally 1-inch thick, trimmed
- 40 g cashew nuts
- vegetable oil
- fine sea salt
- 1 pinch of chaat masala
- a few sprigs of fresh coriander
- 1 lime
- MARINADE
- 3 tablespoons natural yoghurt
- 2 teaspoons ginger paste
- ½ teaspoon green chilli paste
- ½ teaspoon ground turmeric
- ½ teaspoon toasted cumin seeds
- ½ teaspoon garam masala
- 2 teaspoons vegetable oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- PULAO RICE
- 150 g basmati rice
- 1 x 2-inch piece of cassia bark
- 4 green cardamom pods
- 1 black cardamom pod
- 1 teaspoon fine sea salt
- 2 tablespoons crispy shallots
- ½ teaspoon ginger paste
- optional: 1 dried red kashmiri chilli
- 1 pinch of cumin seeds
- 1 knob of butter
- FRESH GREEN CHUTNEY (MAKES 1 JAR)
- 2 fat garlic cloves
- 4 green finger chillies (deseed if you like)
- 1 thumb-sized piece of ginger , peeled
- 1 small bunch of fresh mint , tough stalks removed
- ½ small bunch of fresh coriander
- 5 tablespoons rice wine vinegar
- ½ teaspoon fine sea salt
- 1 heaped teaspoon amchoor (dried mango powder)
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Method
- To make the marinade, put all the marinade ingredients in a bowl. Mix well and add the chops, making sure they’re really well coated, then place in the fridge – ideally overnight, but for at least 2 hours.
- Rinse the rice well under cold running water.
- Place all the aromatics and remaining rice ingredients into your cooking vessel (a cake tin or loaf tin work well). Add the rice and cover with 200ml of boiling kettle water. Gently stir once before tightly covering the dish with foil. Cook in the air fryer for 25 minutes at 200ºC.
- Preheat the air-fryer grill to 200ºC. Pop the cashews in a little dish with ½ a teaspoon of vegetable oil and a pinch each of sea salt and chaat masala, then put into the air fryer for a couple of minutes while it is on preheat. As the grill comes to temperature, check in on the cashews and see if they need a little shake. They should become golden. When the drawer is up to temperature, remove the cashews and set aside. You can do this to pick at, if like me, you love a cooking snack! But also as a lovely garnish for your pulao.
- To make the chutney, pop all the chutney ingredients into a blender with 2 tablespoons of water and blitz. Taste and feel free to add a little more salt or chilli. Great with anything from kebabs, as a marinade or with any type of grilled cheese.
- When your drawer has reached 200ºC, you are ready to cook. Lay the chops out in one layer in the drawer. Cook for 8 minutes (if your chops are thinner, cook them at the same temperature, but open the drawer and check in on them. You can decide how far you would like them cooked). When caramelized and burnished well, remove from the heat and allow to rest for about 5 minutes. During resting, delicious juices are produced, which I recommend you pour over the chops when you plate.
- Allow the rice to rest for 6 to 8 minutes before removing the foil and garnishing with the cashews.
- Plate up the lamb chops, scatter with coriander leaves and serve with lime wedges to squeeze over. Serve with the pulao rice and green chutney – delicious with a crunchy, fresh, herby salad on the side, too.
Tips
Recipe adapted from Modern South Asian Kitchen by Sabrina Gidda, published by Quadrille, 2023.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited