- 6 to 8 lamb chops/cutlets
- 1 inch ginger, peeled and grated
- 5 Garlic cloves, grated
- 2 Green chillies, finely chopped
- 1 tbsp Tandoori masala mix
- 1 tbsp Garam masala
- ½ tsp Turmeric
- 1 tsp Red chilli powder
- 1 tsp Salt
- 75 ml Double cream
- 2 tbsps Olive oil
2 tsps Coriander seeds
2 tsps Cumin seeds
1 tsp Fennel seeds
- 1 tbsp Lemon juice
SAFFRON MASH INGREDIENTS
2 - 3 medium sized potatoes, peeled and chopped in to 3cm cubes
4 Cups of chicken stock
2 Garlic cloves, minced
50 ml Double cream
Large knob of salted butter
1 tsp Saffron threads
- First make the marinade. Place the ginger, garlic, green chilli and oil in a blender and pulse. Add to a bowl, along with the tandoori masala, garam masala, salt, chilli powder and turmeric. Mix well. Then add the double cream and stir to mix well.
- Place the lamb chops in to the bowl and spoon over the creamy marinade to coat thoroughly. Marinade in the fridge at least 4 hours, preferably overnight for the meat to infuse the marinade.
- 2 hours before you are ready to cook the chops, add the cumin seeds, coriander seeds and fennel seeds in to a dry pan over a medium flame. Toast the seeds until they are brown in colour and fragrant, approx. 3 - 4 minutes, frequently tossing the spices for an even roast.
- Place the toasted spices in to a spice blender or grind using a pestle and mortar.
- Remove the lamb from the fridge and coat the lamb chops with the toasted spices and the lemon juice. Mix well and leave to marinade for 2 more hours.
- Preheat your oven to 200 degrees C. Place the lamb chops on an oiled baking tray. Roast for 15 minutes, turning once. Remove from the oven, and place under a hot grill for 6 minutes, 3 minutes on each side.
- For the mash, bring chicken stock, potatoes, garlic, and saffron to a boil in a large pot. Cover and simmer until potatoes are tender, about 15 minutes.
- Drain the potatoes and return to the pot. Add the cream, cutter, salt, and black pepper to potatoes. Mash potatoes with a potato masher until smooth and creamy.
- Serve with a chutney by blending coriander, mint, green chilli, salt and yogurt.