A delicately-spicy recipe. Prepare ahead ready for a quick meal…
Ingredients
Serves 4
- 4 Lamb chops
- 6 tsp thick creamy yoghurt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- juice of 1/2 lemon
- salt, black pepper
for the potatoes
- 500g potatoes sliced 1cm thick
- 15g butter
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 125ml thick creamy yoghurt
- 1 tbsp finely chopped mint or coriander
Cooking instructions
Combine the lamb, yoghurt, spices and lemon. Turn the lamb to coat evenly. Cover and refrigerate for 2 hours or overnight. Boil the potatoes until part tender, around 5 minutes. Melt the butter in a large frying pan over a medium heat.
Add the potatoes and spices and cook until nuttily fragrant, around 5 minutes. Add the yoghurt, reduce the heat and cook until the potatoes are tender, around 10 minutes.
Season to taste and stir in the fresh herbs.
Meanwhile grill the lamb for 5 minutes per side.
Season and serve at once with the spiced potatoes.