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Black Stone Flower Lamb Chops
Black Stone Flower Lamb Chops
Indian
Sharing plate
Over 2 hours
Lamb
Medium
Serves
4

The marinade for the lamb in this recipe is fairly complex, but the result is wonderfully fragrant. If you can, prepare the chops the night before, so that the meat has plenty of time to marinate. I love to serve them a squeeze of lemon juice for extra zing.

Extracted From Kricket: An Indian-Inspired Cookbook By WillBowlby (Hardie Grant, £26) Photography: Hugh Johnson

Recipe courtesy of
Ingredients

For the Lamb Chops

  • 8 lamb chops
  • 2 tablespoons vegetable oil
  • 3 tablespoons Ginger & Garlic Paste (see below)
  • 1 tablespoon ground turmeric
  • 100 ml (3½ fl oz/scant ½ cup) lemon juice
  • 3 green chillies, finely chopped
  • 3 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons store-bought green papaya paste (optional)
  • 1 small onion, minced to a paste
  • 2 teaspoon sea salt
  • a knob of unsalted butter, melted
  • a squeeze of lemon juice
  • a pinch of chaat masala

To serve (optional)

  • 200 g (7 oz) Burnt Onion Raita (see below), to serve
  • Wild Garlic Chutney (see below), to serve

For the Spice Mix

  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns

For the Garlic and Ginger Paste (makes 1kg / 2lbs 3oz)

  • 500 g (1 lb 2 oz) fresh ginger root, peeled and roughly chopped
  • 500 g (1 lb 2 oz) garlic cloves, peeled
  • 100–200 ml (3½–7 fl oz) vegetable oil

For the Burnt Onion Raita (serves 10)

  • 1 kg (2 lb 3 oz) shallots, halved
  • 500 g (1 lb 2 oz/2 cups) Greek yoghurt
  • caster (superfine) sugar, to taste
  • sea salt, to taste

For the Wild Garlic Chutney

  • 500 g (1 lb 2 oz) fresh coriander (cilantro), stems and leaves
  • 500 g (1 lb 2 oz) wild garlic leaves
  • 4 green chillies
  • a thumb-size piece of fresh ginger root
  • 2 garlic cloves, peeled
  • 200 ml (7 fl oz/scant 1 cup) vegetable oil
  • 5 tablespoons lemon juice
  • caster (superfine) sugar, to taste
  • sea salt, to tase
Method
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Method

For the Lamb Chops

  1. Begin by making the spice mix for the lamb chops. Gently toast the allspice, cloves, cumin, cinnamon and peppercorns in a dry pan for a few minutes or so until fragrant and lightly toasted. Allow to cool, then place in a food processor and blitz to a powder.
  2. Place the lamb chops in a bowl, with the powdered spice mix, oil, ginger and garlic paste, turmeric, lemon juice, green chilli, mint, onion paste and salt. Using your hands, coat the meat in the marinade then cover and leave in the refrigerator until needed, preferably overnight.
  3. Half an hour before cooking the marinated chops, take them out of the refrigerator to bring up to room temperature. Heat a heavy-based frying pan (skillet) over a high heat, and cook the chops, turning them occasionally, for about 8 minutes until the outside is charred but the meat is tender and slightly pink inside. Alternatively, you can also cook them on a very hot barbeque or griddle pan.
  4. Brush the chops with butter, dress with a squeeze of lemon and a pinch of chaat masala, and allow to rest for 10 minutes before serving with the burnt onion raita and wild garlic chutney. Drizzle over any of the leftover juices from the pan.

For the Garlic and Ginger Paste

  1. Blitz the ginger and garlic in a blender, gradually adding enough oil to make a smooth paste.
  2. Store in a sterilised jar in the refridgerator. This will keep for up to 2 weeks. You can also store the paste in a freeze-proof container, in the freezer.

For the Burnt Onion Raita

  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Place the shallots, cut-side down, on a baking tray and cook in the oven for 2–3 hours, or at least until all the moisture has gone. You want to burn the onions to a fine ash so don’t be too worried when they come out black from the oven! Leave to cool, then blitz to a fine powder in a food processor. Combine the burnt onion powder with the yoghurt, then season to taste with sugar and salt.
  3. Store in an airtight container and keep refrigerated for up to a week.

For the Wild Garlic Chutney

  1. Put the coriander, wild garlic, green chillies, ginger and garlic in a blender, then, with the motor running, gradually pour in the oil until you reach a smooth consistency. Add the lemon juice and season to taste with sugar and salt. Store in the refrigerator for up to a week.
  2. If you need to keep it for longer, omit the lemon juice and add just before serving.

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