The Met Office got it right for once! Today’s balmy weather made it an ideal day for a late summer barbecue. Given that the weather is likely to hold out for tomorrow I thought I would quickly post this recipe on the off-chance any of you feel like lighting up the charcoal.

Serves 2

Ingredients
  • 6 teaspoons coriander-cumin powder
  • ½ teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoons red chilli powder
  • 2 small green chillis – finely chopped
  • 2 plump cloves of garlic – finely chopped
  • 1 teaspoon salt
  • 4 tablespoons oil
  • 25g of coriander
  • 350g lamb chops (or about 4 medium sized chops)

Method
  1. Put the coriander-cumin powder, garam masala, turmeric, chilli powder, green chillies, garlic, salt and oil in a large mixing bowl.
  2. Mix well, add the chopped coriander and stir again.
  3. Thoroughly coat the lamb chops with the mixture and then leave to marinade for a least one hour.
  4. Cook on a barbeque for best results. If the weather isn’t suitable for a barbeque then they will be fine cooked under a grill.
  5. Serve immediately with salad and potatoes. We like to dice the potatoes and coat them with olive oil, a couple of cloves of crushed garlic and some salt and pepper. We then wrap them in a foil parcel and cook on the barbecue for twenty minutes.

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