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curried lamb chops with swede masala

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Servings 4
Description

Chef’s note

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.

Ingredients
    For the lamb chops
  • 600 grams rack of lamb
  • 2 tablespoons plain yogurt
  • 1 tablespoon red chilli powdeer
  • 1 teaspoon coriander powder
  • 1/2 teaspoon salt
  • 200 milliliters water
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon oil or butter
  • For the swede masala
  • 1 swede (cut into 1 inch cubes)
  • 1/2 teaspoon black mustard seeds
  • 1 small onion (finely chopped)
  • 1 green chilli (finely chopped)
  • 1/2 inch of ginger (finely chopped)
  • 8 fresh curry leaves ((use dried if you cannot find fresh))
  • 1 tablespoon coriander leaves (chopped)
  • 1 tablespoon oil
  • salt (to taste)
  • Micro herbs/nasturtiums (to garnish)
Instructions
  1. 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. 

  2. 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. 

  3. 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. 

  4. 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.  

  5. Serve on a plate, with three tablespoons of the swede masala and the spiced lamb chops on top. Garnish with micro herbs or nasturtiums. 

Note

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.