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Garlic Lamb Chops in a fiery Masala with Kashmiri plums

Now would we let you down!  This proved to be a hit at the Ideal Home Show 2016 and Ed promised to post the recipe ... if you try it by all means tweet us a pic of your efforts @randallandaubin @edbaineschef #edbainesidealhomeshow 

Ingredients

• 67g lean trimmed 1in thick lamb chops
• 1tbsp chili powder
• Ground black pepper
• Salt
• 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

Method

With a mallet, beat the lamb chops and place in a dish for marinating. Marinate the chops in chili 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 chili 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 mines 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. 

Dahl

• 150g split peas
• 500ml water
• Salt and black pepper
• 1 tbsp.  oil
• 1 tbsp. mustard seeds
• ½ tbsp. cumin seeds
• A pinch of ground turmeric
• 1 onion, sliced
• 2 green chilies, sliced
• 3 garlic cloves, crushed
• 1 tsp gram masala
• 3 large tomatoes, chopped
• Juice of ½ a lemon

Fresh coriander, chopped1 Drain the soaked split peas, then rinse and place in a large pan. Pour the 500ml of water over, bring to the boil, then reduce the heat and simmer for about 25 minutes, or until the peas are very soft. Season well.

2 Heat the oil in a large pan. Add the spices and and fry over a medium heat until the mustard seeds start to pop.

3 Quickly add the onion, chilies and garlic and stir well. Cook for another 3 minutes, then add the gram masala.

4 Mix well, bring to a simmer and cook for a further 10 minutes, adding more water if the mixture becomes too thick. Season well.

5 Take off the heat. Season. Add the lemon juice and coriander.