Lamb chops sounds a typically English dish, but the chefs at the Gurkha Oven in Spalding have put a new spin on what might otherwise be a fairly predictable meal.
The large restaurant, in Sheep Market, mixes the best of Nepalese and Indian cuisine for customers who have come to enjoy the relaxed style of dining mixed with excellent service from all the staff.
Alternatively, the food can be enjoyed at home because there is also a takeaway service – and home delivery within a certain radius of the restaurant.
The Gurkha Oven is sharing its recipe for Gurkha Special Lamb Chops.
YOU WILL NEED
Fresh lamb chops (about 500g)
2 tbsp mustard oil
1 tbsp fresh ginger/garlic paste
1 tbsp yogurt
1 tbsp ground cumin
1 tbsp ground coriander
½ heaped tsp ground turmeric powder
½ tbsp hot chilli powder
½ tbsp garam masala
Salt (to taste)
Chopped coriander leaves
Chopped mint leaves
Chopped green chilli
Mix together in a large bowl the salt, cumin, coriander, turmeric and chilli powders, garam masala, mint leaves, the ginger/garlic paste, yogurt and a little oil.
Add the lamb chops in to the paste and mix together, making sure all the chops are gently covered with paste.
Add chopped green chilli, coriander leaves and 1 tbsp of mustard oil then cover the bowl with clingfilm and keep in the fridge for up to 24 hours.
Pre-heat the oven to 200oC and place all the chops one by one on to an oven tray.
Cook for 15 minutes and turn the chops over and cook for another five minutes or until they are cooked through. Alternatively cook the marinated chops on the barbecue.
This is delicious served with rice and salad so a good meal to service in summer or winter weather.