Punjabi Lamb Chops

What you’ll need:

Serves 4. Preparation time 20 mins, cooking time 60 mins

Spice mix

Dry roast the following ingredients in a pan and then grind once cooled:

• 1 tsp coriander seeds
• Half tsp black peppercorns
• 1 tsp fennel seeds
• 2 tsps cumin seeds
• 1 tsp Kashmiri chilli
• 1 tsp red chilli or to your taste
• 1 tsp turmeric
• 2 cloves
• Seeds from 2 black cardamomMarinade
• 12 – 15 rib chops
• 3 inch piece of ginger – chopped
• 5 cloves of garlic – chopped
• 1 cup of Tims Dairy Greek style Natural Yogurt or Kefir
• The above spice mixture
• 1 cup fried onions
• 1 tsp salt
• Tarka
• 1 tbsp mustard oil
• Half tsp black mustard seeds
• 1 tsp cumin seeds
• 1 cinnamon stick – 2 inches
• 2 black cardamom
• 2 bay leaves
• 1 large onion – diced
• 1 tsp turmeric powder
• 2 tsps achari masala (optional)
• 1 x 400g tin of plum tomatoes – pureed
• 3 green chillies – finely chopped
• 1 tsp salt
• 3 cubed potatoes – optional

How to do it:

1. Mix all the marinade ingredients together and cover the chops with the mixture and set aside
2.In a deep based pan heat the oil and add the cinnamon and cardamom
3. Stir in the chopped onions and cook until they are almost dark brown in colour
4. Add chopped garlic and ginger, stir fry for a couple of minutes and stir in the turmeric – saute until the raw smell cooks off
5. Pour in the blended tomatoes and cook on a medium heat until the oil starts to rise to the top and form little wells in the mixture
6. Add the salt, Kashmiri chilli and and cook for a further 5 minutes before stirring in the chops, adding all the ingredients from the marinade too
7. Cover and cook for 45 – 50 minutes on a low heat or until the meat starts to break away from the bone
8. Serve on their own as a starter or with a crispy naan or chapatti as a main dish