How To Make The Perfect… Barbecued Lamb Chop With Vindaloo Spices

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.


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


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

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