Lamb chops with Indian curry spices and sweet potato mash

On Tuesday evening Fig was feeling too knackered to come over for some Sarah-Jane so I just cooked for Alberto and I instead. It gave me the opportunity to cook this recipe that I’ve been meaning to do for a while. It proved to be a tasty dish and fairly easy to do, although I will admit that my sweet potatoes took a lot longer to bake than the recipe said so be aware. NB: It’s also best to let the lamb chops marinate in the yoghurt and spices for a few hours so prepare them well in advance.

I served this with steamed black cabbage and roasted asparagus.

The amounts listed here are for four people but it’s easy to scale down for two.

2 lamb chops per person
1 teaspoon of fennel seeds
1 teaspoon of coriander seeds
½ a teaspoon of black peppercorns
2 red chillies, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
A small bunch of mint, finely chopped
2 teaspoons of Garam Masala
½ a teaspoon of turmeric
6 tablespoons of plain yoghurt
Juice of 1 lemon
Salt and black pepper to taste
4 medium sized sweet potatoes
Olive oil

Lightly toast the fennel and coriander seeds in a dry frying pan over a medium heat.

Place in a pestle and mortar with the chilli and black peppercorns and grind to a paste. (the recipe actually says powder but I defy anyone to get a powder out of wet, freshly chopped chillies!)

Transfer to a bowl and add in the chopped herbs, garam masala, turmeric and 4 tablespoons of yoghurt. Mix well and then add the lemon juice and season to taste.

Place the lamb in the marinade mixture, turning to coat well, and leave to marinate for a couple of hours.

Once the chops have marinated for sufficient time, then preheat the oven to 180.

Prick the sweet potatoes with a sharp knife and bake in the oven for 30 minutes (It says! Mine took at least an hour and 20 minutes, but maybe they were too big.) until tender.

When the potatoes have about 10 minutes to go, heat the olive oil in a large frying pan, over a medium heat, and fry the chops for about 4-5 minutes on each side, until cooked through. (The marinate will spit a bit so you may want to pop a lid on the pan.)

Once the potatoes are out of the oven, allow to cool slightly and then cut open and remove the flesh. Place in a bowl and mash with a little olive oil and a knob of butter, until smooth.

Serve the chops with the sweet potato mash, and garnish with a little extra yoghurt.

A delicious recipe and the marinade gives the meat a lovely flavour that you can vary the spiciness of according to your taste. Definitely one to cook again.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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2 Responses to Lamb chops with Indian curry spices and sweet potato mash

  1. Now this sounds so nice. Thanks for sharing this. Looks simple to make to.


    • neilche says:

      My pleasure – I’m glad that you like it. Part of my aim with this blog is to write up the recipes I cook in a straightforward way so that someone else can follow the receipe if they want. Let me know if you do make this one! 😀

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