Ginger Lamb Chops in Corn Masala with Masala Biryani Rice and Mint Raita

Get a spicy kick with this succulent preparation from Indego by Vineet
Monday , 12 March 2012
Ginger Lamb Chops in Corn Masala with Masala Biryani Rice and Mint Raita
Ginger lamb chops in corn masala with masala biryani rice and mint raita

Ingredients
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli paste
8 bone lamb chops, trimmed and flatte
First Marinade

Method
1. Mix together all of the ingredients.
2. Rub them over the lamb chops and set aside for 30 minutes.

Ingredients
300g Greek yoghurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli paste
Juice of ½ a lemon
½ tsp red chilli powder
¾ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
3 tsp vegetable oil
2 tsp garam masala
Salt to taste
Red Marinade

Method
1. Put all the ingredients in a bowl and whisk well with a balloon whisk.
2. Season and store in the fridge.

Ingredients
6 tbsp of the red marinade
2 tbsp finely grated fresh ginger
½ tsp garam masala
Second Marinade

Method
1. Mix all the ingredients together for the second marinade and rub on to the lamb.
2. Leave in the fridge to marinate for 6 hours.

Final Lamb Chops
Method
1. Mix together all the ingredients for the first marinade, rub them over the lamb chops and set aside for 30 minutes.
2. Mix together all the ingredients from the second marinade and rub them on to the lamb.
3. Leave in the fridge to marinate for 6 hours or overnight.
4. Thread the chops on to skewers and place them over a roasting tin.
5. Place in a pre-heated (180C / gas mark 4) oven and cook for 8 minutes, basting occasionally.
6. For the corn masala, cook the corn kernels in boiling salted water until tender, then drain and set aside. Heat the onion and tomato masala in a pan and add the garlic, ginger and red chilli paste, turmeric, cumin and coriander.
7. Cook, stirring constantly, for 3 minutes, then add 4 tablespoons of water and bring to the boil.
8. Blitz with a hand blender until smooth.
9. Add the corn, double cream, garam masala, lemon juices and some salt.
10. Bring to the boil and stir well.
11. Place the cooked lamb chops in the sauce and simmer until the chops have absorbed the flavors of the sauce and also added their juices to it.
12. Serve with the rice and raita.

Mint Raita
Ingredients
250g Greek yoghurt
4 tbsp chopped mint
1 tsp cumin seeds, lightly toasted and then crushed
1 tsp granulated sugar
Salt to taste

Method
1. Lightly whisk the yoghurt in a bowl.
2. Gently mix in all the remaining ingredients.
3. Serve chilled.
Corn Masala
Ingredients
6 tbsp corn kennels
6 tbsp onion and tomato masala
90ml vegetable oil
500g onions, chopped
400g plum tomatoes, chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp turmeric
½ tsp chilli powder
¾ tsp ground cumin
¾ tsp ground coriander
2 tbsp chopped fresh coriander
Salt to taste

Method
1. Heat the oil in a deep pan and add the onions.
2. Sweat until they turn pink, then add the chopped tomatoes.
3. Cook over a medium heat for about 4 minutes, until the moisture has evaporated and a thick masala is formed; the mixture is ready when the oil leaves the sides of the pan
4. Pour into a bowl to cool and then refrigerate.

Gourmet Tip: If you’re short of time, microwave rice makes an acceptable substitute to homemade rice – we often use Uncle Ben’s and add raisins for extra flavour.

INFO: This recipe was provided courtesy of Indego by Vineet. Vineet Is Open 7pm To Midnight, Thursdays Until 1am; Grosvenor House, Lobby Level, Tower One, 04 399 8888, ghresbook@lrm-gh-dubai, www.grosvenorhouse-dubai.com.

Related Articles

Seven years since its Dubai launch, this Grosvenor House hot spot is as popular
It's the sweetest thing, and we've got you the recipe from Indego by V
Try your hand at the incredible signature starter from Indego by Vineet