Lamb chops (can use beef as well) ½ kg
Lime juice 1 tbsp
Chili powder 1 tsp
Mixed spice(garam masala) 1 tsp
Salt to taste
Star anise ½ tsp
Gram flour 1 tbsp
Green chilies 2-3
crushed garlic 1 tbsp
Raw papaya (optional) 1 tblsp
Cooking oil 1 cup
Tamarind paste 1 tbsp
Marinate the chops in the lime juice, tamarind juice, chili powder, mixed spice, star anise and salt while you make the rest of the marinade.
Heat half cup oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
Then tip into a food processor with the chilies, garlic, papaya, the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
To cook the chops, preheat the oven to 180C/conventional 200C/gas. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.
- Start by selecting the right chop. The chops should be a little bit more than an inch thick, pink in colour and fresh. Do not use frozen meat.
- There are few things worse than a dried out, over-cooked lamb chop. Ideally, you should roast/ bake them to medium rare or medium.
- Let the meat rest for a few minutes before you serve it; in this case, 2 minutes will be good.