We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Scorched tikka chops with tomato and carrot salad
0 Likes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Spicy Indian lamb chops with crispy carrot ribbons and warm roti.
Ingredients:
100g (1/3 cup) tikka masala curry paste
90g (1/3 cup) Greek yoghurt
8 (about 1kg) lamb loin chops
2 large carrots, peeled into ribbons
350g mixed baby tomatoes, halved
2green shallots, thinly sliced
1lemon, halved
25.20 gm coconut oil
1/2 tsp brown mustard seeds
1/2 tsp cumin seeds
1garlicclove, crushed
125.00 ml fresh coriander leaves, firmly packed
4roti or chapati bread, warmed, to serve
Instructions:
In a glass bowl, mix curry paste and yoghurt. Add chops and toss to coat evenly. Refrigerate for at least 30 minutes, or ideally overnight, to let the flavors develop.
In a heatproof bowl, mix together carrots, tomatoes, and shallot. Juice half of the lemon and cut the remaining half into wedges. In a frying pan over medium-low heat, warm the oil and add the seeds and garlic. Stir and cook for 1-2 minutes. Remove from heat and stir in the lemon juice. Pour the mixture over the carrots. Season to taste and let the flavors develop before serving.
Heat the chargrill to medium-high. Spray the chops with oil and cook on a piece of baking paper, turning every few minutes, for 6-8 minutes for medium doneness. Transfer the chops to a plate and let them rest for 3 minutes. Then mix the coriander into the carrot mixture and serve the salad with the chops, bread, and lemon wedges.