curried lamb chops with swede masala
MasterChef quarter-finalist Ajay John appeared in the same series as nourish founder Samantha, impressing judges and guests alike with his authentic flavours of South India. In this first edition of nourish, Ajay shares his delicious recipe for a warming lamb dish that can easily be prepared at home.
For the lamb chops
For the swede masala
Mix together all the ingredients for the lamb marinade apart from the oil/butter, trim the fat from the lamb and marinade for 30 minutes.
Put the marinated lamb in a pot, along with the marinade, and bring to a boil. Simmer for 15 minutes, then remove the lamb and rest it for 15 minutes. Meanwhile, continue to cook the poaching liquor on low for 20 minutes until it thickens.
Place a frying pan on the hob, add the oil or butter and heat. Cut the lamb chops from the rack – they should still be very pink – and add them to the pan, basting them with the thickened poaching liquor. Flip the chops three or four times on each side while continuing to baste, until the outsides are dark and caramalised. Remove from the pan and rest.
Meanwhile, boil the swede with a pinch of salt until tender, then drain and cool. In a frying pan, add the oil followed by mustard seeds until they begin to pop. Now add the onions, chillies, curry leaves, and ginger with some salt and sauté until the onions become translucent.
Serve on a plate, with three tablespoons of the swede masala and the spiced lamb chops on top. Garnish with micro herbs or nasturtiums.
Supper Club Host and Private Chef, Ajay John is a MasterChef UK Quarterfinalist. Heavily influenced by the flavors of South India and his travels across the world, Ajay specialises in modern interpretations of traditional food.
Visit www.thehungrygourmet.wordpress.com to find out more.