According to excitable news reports we are about to experience a heat wave which will allegedly last for at least six weeks. History dictates that we should treat these predictions with caution; we have been burned (not by the errant sun) too many times by exaggerated long –range forecasts. Whether we get to experience sun drenched days and balmy evenings or not, you should still try this BBQ Lamb Chops with Vindaloo Spices & Mustard Mash recipe created by vibrant Indian restaurant Darbaar.
Located in the heart of the City and in close proximity to Shoreditch, Darbaar’s colossal 5,500 square feet accommodates 220 covers which includes an interactive grill seating area, a private dining room and bespoke chef’s table.
Award –winning Indian Chef Abdul Yaseen has transformed the humble lamb chop with an array of tasty spices which would also work well with chicken, fish and seafood.
4 lamb chops, trimmed (from the best end)
2 tablespoons corn or vegetable oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
4 tablespoon clear vinegar
1 tablespoon dark vinegar
For the rub:
6 green cardamom pods
1 teaspoon black peppercorn
4 dried chillies
2 inches of cinnamon stick
2 teaspoon cumin seeds
½ tsp ground turmeric
1 teaspoon coriander seeds
¼ tsp fenugreek seeds
2 table spoons tomato puree (fresh)
1 teaspoon Jaggery or brown sugar
20g hard butter cubes (salted)
For the mustard mash:
500g/1lb/2oz floury potatoes such as Desiree, peeled and cut into chunks
½ teaspoon ground turmeric
1 teaspoon salt
1 tablespoon corn or vegetable oil
½ teaspoon mustard seeds
1-inch ginger scraped and finely chopped
2 green chillies, chopped
2 tablespoons Dijon/English mustard
2 tablespoons single cream
1 tablespoon fresh chopped coriander
To make the rub – combine all the dry spices in a tray, spread them out and dry them out completely in a slow oven without burning them. Pound them using a mortar and pestle to a coarse powder.
In a bowl mix the ground spices with vinegar, add the lamb and mix thoroughly to coat well. Set aside for 10 minutes.
Heat the grill and cook the chops on a medium heat by searing them for 3-4 minutes each side to get a crisp skin and golden brown colour.
Remove from the fire and keep warm in an oven dish to rest preserving the juices and keeping it covered.
Collect the juices in a pan and reduce with tomato puree, jaggery and add the butter.
Check the seasoning.
Boil the potatoes with turmeric and salt until tender.
Drain and pass through a fine sieve and mix with the butter.
Heat the clarified butter in a thick bottom frying pan, add the mustard seeds and when they begin to crackle, add the ginger and green chillies.
Stir in the mashed potatoes; add the mustard paste and cream and sauté till the potatoes leave the side of the pan. Add the coriander leaves, mix well and remove from fire.
Divide the mash on to four plates, sit the chops on it and pour the sauce around for presentation.