Tandori Chops With Bombay Spuds


For the Bombay spuds
450g cubed potatoes
1 tbsp each of coriander seeds, cumin seeds, dry fried and crushed in a mortar and pestle
tbs garam masala
tsp ground ginger
salt & pepper
2 crushed garlic cloves
3 finely sliced chopped red chillies
200g veg oil
100g cashews
1 tbs chopped coriander
6 finely chopped tomatoes

For the Lamb
100ml natural yoghurt
juice 1 lime
15g minced garlic
25mm piece ginger, grated
1 tsp cumin
2 tbsp ground coriander
1 tsp garam masala
pinch paprika
900g lamb chops, best end cut (MUST BE THICK CUT)

For grilling
butter and lemon juice
For the mint and coriander dip
3 green chillies
6 spring onions
large bunch coriander
big handful mint
juice 2 limes
50ml white wine vinegar
1 tsp sugar
Salt & Pepper
300ml natural yoghurt

  1. Heat half the oil in an ovenproof dish. When smoking add the spuds, shake a little
  2. Add all the spices, garlic, chilli and season well
  3. Roast at 180C for about 25 minutes, fold in the tomatoes, coriander and cashews
  4. Lamb - Mix the yoghurt and other marinade ingredients together. Cover the lamb well. Cover and chill 12 hours.
  5. grill under hot grill for 8-10 minutes, turning once and basting with lemon and butter.
  6. ‘dip’ – blend up the chillies, spring onion, coriander, mint, lime juice, vinegar, sugar and salt and pepper.
  7. combine with the yoghurt and serve with chops and spuds.

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