Masala Lamb Chops, Turmeric Fenugreek Fries and Green Chutney

This is Nisha Katona's spectacular version of chips and chops. The chips are made with Maris Piper potatoes, turmeric, fenugreek powder, chat masala, red chilli, fresh coriander and red onion. Pile up the chops and chips and serve with the zingy chutney!

Ingredients

Lamb Chops:

8 lamb chops – trimmed
500g natural yoghurt
2 tbsp tomato puree
2 tbsp paprika powder
1/2 tsp chili powder
juice of 1 lemon
6 garlic cloves-pureed
10cm piece ginger peels and pureed
3 tbsp garam masala
2 tsp salt
2 tsp fenugreek powder

Fenugreek Fries:

5 large maris piper potatoes
1/2 tbsp ground turmeric
1/2 tsp fenugreek powder
1tsp sea salt
Chat masala – 2 tsp
Finely chopped red chili- mild
Finely chopped 2 tbsp fresh coriander
1/2 small red onion finely sliced

Green Chutney:

1 small bunch fresh coriander- remove woody stalks
1 small bunch fresh mint leaves
1 finger green chili- whole
juice of 1/2 lemon
1/2 tbsp sugar
1/2 tbsp tamarind concentrate
Salt to taste- 1/2 tsp usually

Method

Print Recipe

For the Lamb

In a large bowl mix all the ingredients together- smother the lamb chops and leave to marinate overnight if you can or for as long as possible pre heat grill and place chops on a baking tray and grill 3/4 min each side.

For the Fenugreek Fries

Cut 5 large maris piper potatoes into chunky chips and blanch.

Pre boil the chips so they are almost done but still firm – drain in a colander and rub gently with the turmeric and fenugreek powder

Deep fry for around 8 mins. Once cooked, toss with chat masala, salt, finely chopped coriander, mild red chilli and red onion.

For the Chutney

Blend all ingredients – test for salt/sugar balance and add water if needed.