Serves: 4

Prep Time: 15 mins

Cooking Time: 30 mins




8 lamb chops with fat on

1 tsp each of ground cumin, garam masala, turmeric and salt


1 clove of garlic

50mm piece ginger

1 green chilli

1 tbs paprika

200g spinach

150g cooked, chopped beetroot

1 tin of chickpeas

1 tsp mustard seeds

1 tin of chopped tomatoes

75g thick Greek yoghurt


Serve with coriander and lime.



  1. Rub the 8 lamb chops, with fat on with 1 teaspoon of ground cumin, garam masala, turmeric and salt.
  2. Fry the chops for 2-3 mins each side and leave to rest for 5 minutes.
  3. Gently fry 1 clove of garlic and 50mm of grated ginger for 5 minutes.
  4. Add the 1 tsp of mustard seeds to a hot saucepan until they pop, approx. 2-3 mins.
  5. Add 1 green chilli, 200g of spinach and 150g of cooked, chopped beetroot and cook for 4-5 minutes.
  6. Then add, 1 tin of chickpeas, 1 tin of chopped tomatoes and 1 tbs of paprika and bring to the boil.
  7. Simmer for 12-15 minutes.
  8. Fold in 75g of thick Greek yoghurt.
  9. Serve the lamb chops with coriander and lime.

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