How To Make: Barbecued Lamb Chop With Vindaloo Spices

Name: Barbecued Lamb Chop With Vindaloo Spices
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Ingredients: 4 Lamb chops, trimmed (from the best end); 2 tbsp Corn or vegetable oil; 1 tsp Ginger paste; 1 tsp Garlic paste; 1 tsp Salt; 4 tbsp Clear vinegar; 1 tbsp Dark vinegar; 6 pods Green cardamom; 1 tsp Teaspoon black peppercorn; 4 Dried chillies; 6 Cloves; 2 inches Cinnamon stick; 2 tsp Cumin seeds; 1/2 tsp Ground turmeric; 1 tsp Coriander seeds; 1/4 tsp Fenugreek seeds; 2 tbsp Fresh tomato puree; 1 tsp Jaggery or brown sugar; 20 gram Hard butter cubes (salted); 500 gram Floury potatoes such as Desiree (peeled and cut into chunks); 1/2 tsp Ground turmeric; 1 tsp Salt; 100 gram Butter; 1 tbsp Corn or vegetable oil; 1/2 tsp Mustard seeds; 1 inch Ginger (scraped and finely chopped); 2 Green chillies (chopped); 2 tbsp Dijon/English mustard; 2 tbsp Single cream; 1 tbsp Fresh coriander (chopped)

A modern version of the classic, all-too-often feared, vindaloo – Indian chef Abdul Yaseen recipe for lamb chops with vindaloo spices are ideal for barbecue season.

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Barbecued Lamb Chop With Vindaloo Spices

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.

Course Main Course

Cuisine Global

Keyword Lamb

Prep Time 35

Cook Time 25

Total Time 1

Servings 4

Ingredients

4 Lamb chops, trimmed (from the best end)
2 tbsp Corn or vegetable oil
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Salt
4 tbsp Clear vinegar
1 tbsp Dark vinegar

For the rub

6 pods Green cardamom
1 tsp Teaspoon black peppercorn
4 Dried chillies
6 Cloves
2 inches Cinnamon stick
2 tsp Cumin seeds
1/2 tsp Ground turmeric
1 tsp Coriander seeds
1/4 tsp Fenugreek seeds
2 tbsp Fresh tomato puree
1 tsp Jaggery or brown sugar
20 gram Hard butter cubes salted

For the mustard mash

500 gram Floury potatoes such as Desiree peeled and cut into chunks
1/2 tsp Ground turmeric
1 tsp Salt
100 gram Butter
1 tbsp Corn or vegetable oil
1/2 tsp Mustard seeds
1 inch Ginger scraped and finely chopped
2 Green chillies chopped
2 tbsp Dijon/English mustard
2 tbsp Single cream
1 tbsp Fresh coriander chopped

Instructions

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 pres1entation