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Mogul Lamb Chops with Curried Lamb Jus, Crispy Indian Potato Pancakes, Mint and Cilantro Chutney and Haricots Vers

11 September 2006

INGREDIENTS

(Serves six)

2tbs powdered ginger
11/2tsp cayenne
11/2tsp cinnamon
1/2tsp cardamom
3tbs coriander ground
11/2tsp cloves
1tsp black pepper
5tsp salt
675ml yogurt
Juice of 6 limes
11/2tsp Tabasco
18 lamb chops fat-free
Kosher salt

For the lamb jus

1 litre lamb stock
1tbs olive oil
1/4tsp curry paste
1tbs Tabasco

For the chutney

56g coriander leaves
1-2 mint leaves (no stem)
1tsp fresh garlic finely chopped
15g fresh ginger finely diced
1 serrano chilli finely chopped (with seeds - to taste)
Juice and zest of 1 lemon
1/2tsp salt
450ml extra virgin olive oil

For the Indian potato pancakes

1tbs mustard seeds
450g Idaho potatoes coarsely shredded and placed in iced water
1 onion chopped
11/2tbs cumin
1tsp turmeric
220g clarified butter
1tsp kosher salt
1/2tsp pepper
11/2tbs crushed curry leaves
3tbs chopped coriander leaves
1 serrano chilli chopped

METHOD

Toast the spices then mix ingredients together rub into the lamb chops and marinate overnight. Grill and then sprinkle with kosher salt.

Make the jus by reducing the stock to two-thirds and stir in the oil curry paste and Tabasco.

To prepare the chutney purée the ingredients in a food processor and while running add the extra virgin olive oil.

To make the pancakes sauté the mustard seeds until they pop and drain and squeeze dry the potatoes. Sauté the onion and spices in a little butter then add the salt pepper and curry leaves. Cover the pan with a lid and sauté until the onion is transparent. Leave to cool a little then add the coriander leaves chopped serranos and potatoes taking care not to break the potato pieces.

Grease a cast-iron skillet or griddle with clarified butter. Using about 60g of potato mix for each pancake cook pancakes on both sides sprinkle with kosher salt and drain on paper towels.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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