Seared Lamb chops with garlic and fennel
by Sheba Promod of Absolute Indian
These lamb chops are utterly glorious! Inspired by the Kerala Mutton Curry prepared by my mum, these chops are succulent, flavour packed and best of all, totally effortless. I love the simplicity of lamb chops and often serve these as a starter during a dinner party (in fact, they are on this weekend's supperclub menu!). If opting for this as starter, you can also use lamb cutlets should you prefer a more 'dainty' appearance.
The key thing here is to allow the lamb to have sufficient time to marinate in the spice rub, 24 hours if you are super organised but a minimum of 6 hours for those choosing a quick supper for the day! If you happen to prefer beef, this works equally well as a marinade for a steak. A light summer supper just needs slices of the cooked steak alongside a mildly dressed salad! Enjoy!
1inch cinnamon stick
5 cardamom pods
½ tsp fennel seeds
¼ tsp garam masala
1 tsp cracked black pepper
15 curry leaves plus a few extra for garnishing
6 lamb chops (weighing approximately 130g each)
½ tsp minced ginger
1 tsp minced garlic
1 ½ tbsp. vinegar
½ - ¼ tsp salt
1 tbsp oil
Grind all the whole spices to a fine powder using a pestle and mortar or spice grinder. In a large bowl, combine the powdered spices along with all the other ingredients and mix well.
Using your hands, rub the paste all over the lamb chops, ensuing that it fully coats all sides of the meat. Lay the chops flat in a large dish and cover and keep in the fridge for a minimum or 6 hours but if possible, overnight.
Remove the chops from the fridge 20-30 minutes prior to cooking. Heat the oil in a large frying pan/grill pan over a medium to high heat. Fry the chops for 3 minutes on each side, ensuring that the curry leaves are also added to the pan.
Garnish with extra curry leaves and serve.
For further recipes, do take a look at the website. If you try these lamb chops, do get in touch and let me know how you got on! You can do so via: