Mrs. Jackson Cooks

Life through food

Indian spiced lamb chops with balti potatoes

on September 22, 2011

This is most definitely the anglifying of Indian food, or the Indian-fying of English food!  Because I’m not sure you even get lamb in India – and as for eating it with potatoes and not rice or chapattis or something…that’s not Indian.  But then the taste was definitely not English.  Fusion then, although that term seems to cover a multitude of sins these days!

Regardless of the confusion as to where this came from, it still tasted delicious.  It requires a bit of effort because the meat needs to be marinaded, and the longer the better – I left mine overnight.   But actually, it can be a midweek thing with a little planning.  You marinade the meat one evening and cook it the next.  And it doesn’t take long really.  The potatoes cook fast and the chops are done in about 25 minutes.  So it’s all very doable, although I might be guilty of doing a Jamie Oliver if I suggested it was a 30 minute recipe.  Maybe more like 40-45minutes.

The recipes for both the chops and the potatoes came from my low calorie Indian cookbook, which you can get here http://www.amazon.co.uk/Ultimate-Low-fat-Indian-Cookbook/dp/1840380829/ref=sr_1_1?ie=UTF8&qid=1316695883&sr=8-1.  I stole it from my Grandma, who never used it.  I think she got it free with Reader’s Digest! 

It’s also a very low fat, low calorie, healthy dinner too.  The meat is lean, potatoes are low calories and high GI, and all those spices speed up your metabolism nicely.  I think cabbage (if you do it with cabbage) is even one of those negative calorie things! 

I must warn you however, this is not one for the fainthearted and those scared of chillis.  There are 4 different kinds of chilli in the whole recipe.  Not to mention a whole heap of other spices sufficient to knock any potential cold out your system.  But – have no fear, as there’s so much spice and flavour in this, if you are a mild person – just leave out the chilli, or only put in a tiny bit.  As I am somewhat gung-ho in my approach to chilli, I have reduced the quantities very slightly from what I used, but you have been warned!

Thinking of the spices though – the balti potatoes use a lot of the more unusual spices that unless you’re like me and keep a huge box full of packets of spices in your cupboards, you’re unlikely to have all of them.  Don’t worry.  Put a bit more in of what you have.  Alternatively, if you don’t have the spices can do one of two things.  You could, if you thought you might use them again (I probably use these spices about once a month, maybe a bit less) go to your local Indian shop and buy some small packets of them (it’ll make you feel quite smug!); or if you think it’s not worth the bother – make Bombay potatoes instead.  You can also do this marinade for lamb chops on the bbq.  Just remove some of the marinade from the chops before bbqing or it’ll ruin the bbq. 

If you’re adventurous – I’d get the spices.  They keep for a very long time, and its nice to have everything you want in your kitchen.  Many of them you won’t find in your supermarket so it’s best taking the time and effort to go to the Asian food shop.   I just use the little plastic clippy things to keep them, you can get them in Ikea or Clas Ohlson. 

Indian spiced lamb chops with balti potatoes

Serves 2

For the chops:

  • 2 large lamb chops (or 4 of the smaller ones)
  • 2 tbsp natural low fat yoghurt
  • 1 tbsp tomato puree
  • 1 tsp each of ground coriander and cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1 tsp minced garlic
  • 1 tsp minced ginger (I’m lazy and use the ‘lazy garlic and ginger’ as they mince it much better than I can)
  • 1 tsp salt
  • 2 tbsp oil (I used rapeseed but anything is fine, except sesame or olive)

For the potatoes:

  • 1 tbsp oil
  • 3 curry leaves (buy a packet of these and stick them in your freezer – they last forever)
  • 1/2 tsp dried chill flakes
  • 1/4 tsp onion seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 garlic cloves, finely sliced
  • knob of ginger, grated
  • 1 onion, finely sliced
  • 4 salad or new potatoes, finely sliced
  • 1 red chilli, deseeded and sliced
  • 1 green chilli, deseeded and sliced (to keep the fire – leave in the seeds)
  • handful of chopped fresh coriander
  • salt to taste
  1. Place all the chop ingredients except 1 tbsp of oil and the lamb chops themselves, in a bowl and mix well to combine.  Add the lamb chops and cover thoroughly, using your fingers to massage the marinade into the meat.  Cover and place in the fridge for at least 3 hours.
  2. When the meat is marinaded sufficiently, heat the oven to 230 degrees celsius and transfer the chops to an ovenproof dish.  Brush the remaining oil over the chops.
  3. Cook for 15 minutes in the middle of the oven.  Then reduce the heat to 180 degrees and cook for a further 10-15 minutes or until the chops are cooked.
  4. Meanwhile, heat the oil for the potatoes in a saucepan with a lid.  Reduce the heat slightly and add the curry leaves and chilli flakes to the oil and cook for 30 seconds.  Then add the remaining spices, ginger & garlic and cook for a further two minutes.
  5. Add the onion and cook for 5 minutes or until the onion is browned. 
  6. Then add the potatoes, fresh chillis, coriander and salt.  Mix well to combine and then lower the heat to the lowest setting and cover the pan.  Cook gently for about 7 minutes or until the potatoes are cooked.  Check on it occasionally to ensure the mix isn’t sticking to the pan. 
  7. Serve immediately with the chops and some Indian style vege (some green beans might be nice.  Or spinach.  I did spiced cabbage). 
  8. Enjoy the fireyness!
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One response to “Indian spiced lamb chops with balti potatoes

  1. looks really tasty. Thanks for sharing this.

    Simon

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