The family has dubbed this dish Amazing Lamb as it follows similar principles to Amazing Maryland Chicken but with Indian spices. You can add potatoes or skip them and adjust chilli to suit your taste. The goodness is in the rendering of the fat and juices and slow cooking of the lamb!
It’s another one pan dish that benefits from long cooking and bread or rice to sop up the divine juices.
Preparation time: 30 mins Cooking time: 70 minutes
- 8 lamb chump or forequarter chops – fat trimmed if desired
- 4 cloves garlic and equal amount ginger
- 1.5 teaspoons Sea salt
- 3/4 teaspoon chilli powder (or to your taste)
- 1/2 teaspoon turmeric
- 1 teaspoon cummin powder
- 1/2 tablespoon vegetable or olive oil
- 3 red chillies slit open but not cut (optional)
- 2 potatoes cut into medium size cubes (optional)
- 2 tomatoes cut into quarters
- 1 large onion sliced (not too thick, not too thin)
- Chopped coriander to garnish
- 1/2 cup of water
1. Pre-heat oven to 180 degrees Celsius
2. Pound ginger and garlic together with 1/2 teaspoon of salt. Prepare onions, potatoes and tomatoes.
3. Put lamb into a large bowl, add ginger garlic paste, all spices except red chillies, oil ….mix well and let marinate for at least 25 minutes or overnight.
4. Place lamb flat in a flat roasting tin lined with baking paper, add water and cook in oven for 20 minutes.
5. Remove from oven, turn lamb chops over, add onions and potatoes if using, rest of the salt and mix so coated in salt and juices. Put back in oven for 20 minutes
6. Remove from oven, turn lamb chops over, add tomatoes and red chillies if using and mix through.
7. Turn oven up to 220 degrees Celsius. Put lamb mixture back in oven for another 15- 20 minutes. Check to see potatoes are done, if so remove, garnish with coriander.
8. Serve with bread or rice and a crisp lettuce salad.