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

This meaty main from Vineet Bhatia is bursting with spices
Thursday , 11 April 2013
Ginger Lamb Chops in Corn Masala, Masala Biryani Rice and Mint Raita
Ginger Lamb Chops in Corn Masala, Masala Biryani Rice and Mint Raita
Mint Raita
Mint Raita
Ginger Lamb Chops in Corn Masala, Masala Biryani Rice and Mint Raita
Mint Raita

INGREDIENTS
8 x 2-bone lamb chops, trimmed and flattened

FOR THE FIRST MARINADE
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chilli paste
Salt, to taste

FOR THE SECOND MARINADE
6 tbsp red marinade
2 tbsp finely grated fresh ginger
½ tsp garam masala
Salt, to taste

FOR THE CORN MASALA
6 tbsp corn kernels
6 tbsp onion and tomato masala
1 tsp garlic paste
1 tsp ginger paste
½ tsp red chilli paste
½ tsp turmeric
¼ tsp ground cumin
¼ tsp ground coriander
3 tbsp double cream
¼ tsp garam masala
½ tsp lemon juice
Salt, to taste

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 for the second marinade and rub them on the lamb. Leave in the fridge to marinate for 6 hours.
3 Thread the chops on to skewers and hang them across a roasting tin. Place in an oven preheated to 180C and cook for 8 minutes, basting occasionally.
4 To make the corn masala: cook the kernels in boiling salted water until tender, then drain and set aside.
5 Heat the onion and tomato masala in a pan and add the garlic, ginger and red chilli pastes, turmeric, cumin and coriander.
6 Cook, stirring constantly, for 3 minutes, then add 4 tbsp of water and bring to the boil. Blitz with a hand blender until smooth.
7 Add the corn, double cream, garam masala, lemon juice and some salt. Bring to a boil and stir well.
8 Place the cooked lamb chops in the sauce and simmer until the chops have absorbed the flavours of the sauce and also added their juices to it. Serve with the rice and raita.

MINT RAITA

SERVES 4
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
Lightly whisk the yoghurt in a bowl and gently mix in all the remaining ingredients. Serve chilled.

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