Check out this delicious Tandoori Lamb Chops recipe from the Executive Chef at Sanctuary Bar &

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Who doesn’t love a plate of pippin’ hot lamb chops? And, if you are looking for recipes that can be prepared easily at home, then here is something for you! The executive head of Sanctuary bar and kitchenAsif Iqbal, known for his fusion cuisine, agreed to share his signature Tandoori Lamb Chops recipe with us. The best part? Smoky, spicy and full of flavor, this recipe is a meat lover’s delight he shares…

Ingredients: Lamb chops – 4 | Salt to taste | Lemon juice – 15 ml | Chilli powder – 50 g | Ginger paste – 30 g | Garlic paste – 50 g | Onions, sliced ​​- 200 g | Cashew paste – 100 g | Mustard oil – 10ml | Bay leaves – 2 | Cardamom Green/Black – 2 each | Yogurt – 100 g

For the mashed potatoes: Butter – 50g | Mustard seeds – 15g | Dried red peppers – 2 | Turmeric – 5g | Potatoes – 4

For the dry spice mix: masala cat – 10g | Cumin powder – 15 g | Coriander powder – 15 g | Garam masala – 10g | Star Anise Powder – 5g | Nutmeg powder – 3 g | Cinnamon powder – 5 g

For cruciferous vegetables: Broccoli/Cauliflower/Brussels Sprouts/Asparagus – 50g | Garlic – 15g | Butter – 25g

Chief Asif Iqbal

Method:

● Marinate the chops with ginger garlic paste, salt and lemon juice.

● Take a saucepan and heat some mustard oil and add the bay leaves, green and black cardamoms. Then add the sliced ​​onions and sauté until golden. Blend these onions and cashews into a paste and set aside.

● Meanwhile, boil the lamb chops until tender. Separate the chops from the water and over low heat, add the dry spices and the onion and cashew nut paste to the water. Cook until the reduction becomes a thick, smooth consistency. Cool and coat chops well, transfer to skewers and grill.

● Now boil the potatoes and make a smooth mashed potato. Melt the butter, add the mustard seeds, dry red peppers and turmeric. Then add the mashed potatoes and season with salt and pepper and give it a good toss.

● Cut the broccoli, cauliflower and Brussels sprout florets, blanch them in hot water and cool them in ice water. Now melt the butter in a saucepan, add chopped garlic and boiled vegetables and sauté them together.

● Garnish and serve hot.

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