By Jonathan Hatchman, Food Editor, @TLE_Food
A modern version of the classic, all-too-often feared, vindaloo – Indian chef Abdul Yaseen of Darbaar’s recipe for lamb chops with vindaloo spices are ideal for barbecue season. Teamed with a creamy mustard mash, the dish provides a delicious chance to bring some exciting flavours to classic, readily available lamb chops this weekend.
Ingredients
Serves 4
Lamb chops, 4, trimmed (from the best end)
Corn or vegetable oil, 2tbsp
Ginger paste, 1tsp
Garlic paste, 1tsp
Salt, 1tsp
Clear vinegar, 4tbsp
Dark vinegar, 1tbsp
For the rub
Green cardamom pods, 6
Teaspoon black peppercorn, 1tsp
Dried chillies, 4
Cloves, 6
Cinnamon stick, 2-inches
Cumin seeds, 2tsp
Ground turmeric, ½ tsp
Coriander seeds, 1tsp
Fenugreek seeds, ¼ tsp
Fresh tomato puree, 2tbsp
Jaggery or brown sugar, 1tsp
Hard butter cubes, 20g, salted
For the mustard mash
Floury potatoes such as Desiree, 500g/1lb/2oz, peeled and cut into chunks
Ground turmeric, ½ tsp
Salt, 1tsp
Butter, 100g
Corn or vegetable oil, 1tbsp
Mustard seeds, ½ tsp
Ginger, 1-inch, scraped and finely chopped
Green chillies, 2, chopped
Dijon/English mustard, 2tbsp
Single cream, 2tbsp
Fresh coriander, 1tbsp, chopped
Method
To make the rub – combine all the dry spices in a tray, spread them out and dry them out completely in a slow oven without burning them. Pound them using a mortar and pestle to a coarse powder.
In a bowl mix the ground spices with vinegar, add the lamb and mix thoroughly to coat well. Set aside for 10 minutes.
Heat the grill and cook the chops on a medium heat by searing them for 3-4 minutes each side to get a crisp skin and golden brown colour. Remove from fire and keep warm in an oven dish to rest preserving the juices and keeping it covered.
Collect the juices in a pan and reduce with tomato puree, jaggery and add the butter. Check the seasoning.
Boil the potatoes with turmeric and salt until tender. Drain and pass through a fine sieve and mix with the butter. Heat the clarified butter in a thick bottom frying pan, add the mustard seeds and when they begin to crackle, add the ginger and green chillies.
Stir in the mashed potatoes; add the mustard paste and cream and sauté till the potatoes leave the side of the pan. Add the coriander leaves, mix well and remove from fire.
Divide the mash on to four plates, sit the chops on it and pour the sauce around for presentation
Further information on Darbaar can be found at darbaarrestaurants.com.
