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Indian spiced lamb chops with curried spinach and currant pilaf
Indian spiced lamb chops with curried spinach and currant pilaf
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate your BBQ game with flavorful Indian spiced lamb chops and fragrant pilaf.
Ingredients:
  • 125.00 ml currants
  • 7.50 gm ground cumin
  • 3 tsp garam marsala
  • 1/2 tsp ground turmeric
  • 12 (900g total) lamb loin chops
  • Olive oil cooking spray
  • Tamar Valley Greek Style Yoghurt, to serve
  • Lime wedges, to serve
  • 1 brown onion, halved, thinly sliced
  • 56.00 gm mild curry paste
  • 300.00 gm Basmati rice
  • 637.50 gm salt-reduced chicken stock
  • 375.00 ml baby spinach
Instructions:
  • In a saucepan over medium-high heat, heat oil and sauté onion until softened, about 5 minutes. Stir in curry paste and cook until fragrant, about 1 to 2 minutes. Add rice and stir to coat. Pour in stock, bring to a boil, then lower heat, cover, and simmer for 12 to 15 minutes or until rice is tender and stock is absorbed. Finally, fold in spinach and currants, cover, and let sit for 5 minutes before serving.
  • Preheat a barbecue chargrill on medium-high heat. Mix cumin, garam masala, and turmeric in a small bowl. Place chops on a chopping board, season both sides with the spice mixture, spray with oil, and grill for 3 to 4 minutes on each side until cooked as desired. Place on a rack over a baking tray, cover loosely with foil, let rest for 5 minutes, then serve with pilaf, yogurt, and lime wedges.

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