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Kashmiri lamb chops
Serves 4 Starters and mains
Ingredients
- 8-bone rack of lamb, French-trimmed
- 2tbsp lime juice, freshly squeezed
- 1tsp chilli powder
- 1tsp amchoor (mango powder, available to by in specialist Indian shops. If unavailable, use sumac or lime zest)
- 1⁄2tsp freshly grated nutmeg
- 1⁄2tsp fenugreek seeds
To serve
- lemon wedges
- 1tbsp Gunpowder spice (see recipe, page below)
- Kashmiri radish and beetroot pickle (see recipe, below)
For the marinade
- 2cm piece ginger, peeled
- 4 garlic cloves, peeled
- 1⁄2 green chilli
- 1tbsp mustard or rapeseed oil
- 1⁄2tsp fennel seeds
- 1⁄4tsp ground cinnamon
- 100ml double cream
For the chutney
- 2tbsp mint chutney
- 30g fresh coriander, chopped
- 4tbsp Greek yoghurt
- 2tsp caster sugar
- 1 green chilli
- 2 garlic cloves, very finely chopped
- 2tsp cumin seeds, toasted and ground
- 1⁄2tsp amchoor
- 4tbsp lemon juice, freshly squeezed
For the gunpowder spice
- 85g idli rice
- 170g urad dal
- 2tbsp chana dal
- 7 whole dried Kashmiri chillies
- 15 dried curry leaves
- 10g asafoetida
- 1 cinnamon stick
- seeds from 3 green cardamom pods
- 2tsp black peppercorns
- 1tsp sesame seeds
For the kashmiri radish and beetroot pickle
- 350ml white wine vinegar
- 2 red beetroot, peeled, halved and cut into 2cm-thick wedges
- 2tbsp caster sugar
- 1tbsp fennel seeds
- 2 large mooli, peeled and coarsely grated or shaved into long ribbons using a vegetable peeler
Method
To make the marinade, place the ginger, garlic, green chilli and oil in a blender or food processor and pulse until coarsely chopped. Transfer to a bowl, add the fennel seeds, cinnamon and double cream and stir to mix well.
Place the rack of lamb in a shallow, ovenproof dish and spoon over the marinade to coat thoroughly. Marinate in the fridge for 3-4 hours before cooking.
To make the chutney, place all the ingredients in a blender or food processor and blend until you have a smooth, pale green mixture. Cover and chill until ready to serve. (It will keep for 3-4 days in the fridge.)
In a bowl, mix the lime juice, chilli powder, amchoor, nutmeg, 1tsp freshly ground black pepper, fenugreek and a pinch of salt. Turn the marinated lamb rack through the mix to coat well.
Preheat the oven to 200C/ 400F/Gas 4. Place the lamb on a baking tray, fat-side up. Roast for 15-17 minutes if you like it rare or leave for 4-5 minutes longer if you prefer it more well done. Remove from the oven, cover and leave to rest for at least 10 minutes.
Carve the rack between the bones into chops. Serve with a squeeze of lemon, a dusting of gunpowder spice,a pot of chutney and some Kashmiri radish and beetroot pickle on the side.
For the gunpowder spice
Set a large frying pan over a medium heat. Add the idli rice, urad dal and chana dal and dry-roast for 2-3 minutes or until the mixture turns light brown. Transfer to a plate, spread out evenly and set aside to cool.
Add the chillies to the same pan and dry-roast for 30 seconds. Remove from the pan and add to cool with the toasted rice and dal. Mix in the dried curry leaves, spread out evenly, then set aside and allow to cool for 15 minutes.
Add the remaining ingredients and a pinch of sea salt and grind in a spice or pestle and mortar to a slightly coarse powder. You can store this in an airtight container in a cool place for up to 6 months.
For the kashmiri radish and beetroot pickle
In a large saucepan, bring the vinegar, beetroot wedges, 2tbsp sea salt, sugar, fennel seeds and 225ml water to the boil. Continue to stir until the salt and sugar are fully dissolved.
Remove from the heat and
stir in the grated radish. Pack into sterilised jars and seal.
Refrigerate for at least 8 hours before serving. The pickle will
keep in the fridge for up to one
month once opened.
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