Recipe: Spicy lamb chops from Dishoom

Succulent and richly flavoured, these chops from Dishoom are delicious. The first marinade helps to tenderise the meat, while the second creates deep and complex flavours as the chops are steeped in jaggery and lime over 24 hours. The combination of sweet and sour creates a wonderful harmony.

 

The recipe works best with thick, meaty lamb chops. Mutton works, as does goat if you can get it. Thicker chops mean you can grill for a while longer and build up some colour, and chops from the shoulder end can be particularly successful.

 

Serves 4 as a starter

 

Ingredients

• 8 meaty lamb cutlets

For the garlic and ginger paste

• 3 garlic bulbs or 180g fresh root ginger
• 25ml vegetable oil, plus extra to store the paste

Peel your garlic or ginger completely and roughly chop. Using a mini food processor or blender, blitz the garlic or ginger with the oil to a smooth paste. The oil should be enough to loosen the mixture; if it seems too thick, add 2-3tsp water. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.

 

 

Garam masala

• 1 black cardamom pod
• 4 cloves
• 5g black peppercorns
• 2 large cinnamon sticks
• 10g coriander seeds
• 5g cumin seeds
• 4g fennel seeds
• 2g star anise
• 1 bay leaf
• 2g mace blades
• 10g poppy seeds
• 2g dried rose petals

Put everything apart from the poppy seeds and rose petals into a cold, dry frying pan and place over a medium heat to warm, shaking the pan occasionally. Toast for two minutes, then turn off the heat. Add the poppy seeds and rose petals, and let the mixture cool in the pan.

 

Transfer the cooled spice mix to a spice grinder and grind to a fine powder.

 

For the first marinade

• 10g garlic paste
• 5g ginger paste
• 1tsp malt vinegar
• 1/3 tsp fine sea salt
• 6g papaya paste (optional)

For the second marinade

• 2 1/2 tsp cumin seeds
• 1tsp coriander seeds
• 1 clove
• 1 scant tbsp HP Sauce
• 25g coriander stalks
• 1 1/2tsp garam masala
• 25g garlic paste
• 35g ginger paste
• 1/3 tsp crushed black peppercorns
• 8g jaggery
• 35ml lime juice
• 5g red chilli, roughly chopped
• 5g green chilli, roughly chopped
• 5g fine sea salt
• 2tsp vegetable oil

To grill and serve

 

25g unsalted butter, melted

Mint or coriander leaves

1tbsp pomegranate seeds (optional)

 

Method

 

Place the lamb chops in a shallow dish. For the first marinade, mix all the ingredients together in a small bowl. Rub the marinade into the chops, cover and refrigerate for two hours.

 

While the chops are in the fridge, prepare the second marinade. Warm a heavy-based frying pan over a medium heat. Add the cumin and coriander seeds along with the clove and toast for two minutes, shaking the pan to stop them from burning. Tip them straight into your mortar and pestle and leave to cool.

 

Blitz all of the other marinade ingredients to a paste, using a blender or mini food processor.

 

Grind the cooled, toasted spices to a coarse powder and add it to the paste.

 

When the first marinade time is up, take the chops out of the fridge and coat them with the second marinade. Cover and refrigerate for 24 hours.

 

Heat the grill to high and take the chops out of the fridge. Toss them again to ensure an even coating of marinade. Place on a foil-lined baking tray and brush with melted butter.

 

Grill the chops for 2-3 minutes, until they start to sizzle. Turn them over, brush with melted butter and grill for a further 2-3 minutes.

 

Repeat until nicely caramelised. Allow the chops to rest for three minutes before serving, scattered with mint or coriander and pomegranate seeds, if you like.

 

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