These chops are more than just chops. They are garlic lamb chops. In a fiery masala. With Kashmiri plums.
A treat for the tastebuds, this meal ignites the senses and reveals different layers of flavour with each bite. If you do create this masterpiece for yourself, we’d love to see: just tag @randallandaubin in your pictures.
- 67g lean trimmed 1in thick lamb chops
- 1tbsp chili powder
- Ground black pepper
- 250g butter, chopped into chunks
- 2 onions
- 1 bulb fresh garlic
- Pinch ground turmeric
- 50g fresh tomatoes peeled and pureed
- Ground cumin
- Ground coriander
- 1tbsp natural yoghurt
- 3 green chilies, chopped
- 1 stick cinnamon
- 5 whole cloves
- 3 bay leaves
- 2 black cardamom pods
- 5 dried Kashmiri plums
- Fresh coriander
- Salad, limes and lemons for garnish
- With a mallet, beat the lamb chops and place in a dish for marinating. Marinate the chops in chilli powder, ground black pepper and salt and ideally leave overnight or for a minimum of 3 hours.
- In a frying pan, add some butter and shallow fry the chops until golden brown.
- Chop the onions, then puree them in a blender, add the garlic and continue to puree.
- In the same pan, add the rest of the melted butter and the pureed onions and garlic, sauté until transparent.
- Add more chilli powder, and a pinch of turmeric powder and salt. Add a splash of water so the spices don’t burn and the pureed tomatoes, sauté for a couple of mins and add the ground cumin, ground coriander and ground black pepper.
- When the butter and the sauce starts to separate, add in the natural yoghurt and stir until the yoghurt blends.
- Lay the chops in the pan and cover with the masala, add the chopped chili, the whole spices and the Kashmiri plums.
- Cover the panda with a lid, simmer until the chops are tender.
Serve garnished with fresh coriander, salad and wedges of lime and lemon. Surprisingly simple, and yet the star of any show, you can rest assured that family and friends alike will not be placing down their knives and forks until every last morsel is finished.
Want the delight of Ed’s food, but can’t be bothered to cook it yourself? Well why not book yourself a table at our restaurant in Soho instead.