This dish is my simplified version of Bombay potatoes with spiced lamb chops! I love lamb as it’s pretty forgiving when cooking, but this will be just as delicious with some chicken, fish or even with some veggies (you could swap the lamb for butternut squash or sweet potato). If you have time, you can marinate the lamb chops for a couple of hours, or even overnight. If you have some pre-cooked potatoes, you can use them instead.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 3 (sliced)
mixed chillies 1 (sliced)
potato 4 (diced)
red onion 1
white wine vinegar 50 ml
sugar pinch
curry powder 4 tsp
lamb chops 4
coriander seeds 2 tsp
tinned plum tomatoes 400 g
natural yoghurt to serve
Method
Prep the ingredients
Peel and crush the garlic. Thinly slice the chilli. Peel and dice the potatoes.
Boil the potatoes for 2-3 minutes in salted water. Drain.
Make the red pickled onion
Peel and thinly slice the red onion, then add it to a small bowl. Sprinkle over the vinegar, along with a pinch of sugar than scrunch up the onion with your fingers, massaging it a little to help break it down and pickle.
Cook the lamb chops
Combine ½ of the curry powder with a glug of oil, then rub this all over the lamb chops. If marinating, place in the fridge for 2 hours and bring up to the room temperature before cooking.
Heat a dash of oil in a large frying pan over medium heat. Fry the lamb chops for 6-8 minutes, turning half way through. You may need to do this in batches. Remove the lamb from the pan and leave to rest.
Cook the Bombay potatoes
Wipe the frying pan clean, add a dash of oil and add the parboiled potatoes and coriander seeds, fry for 2-3 minutes.
Add the remaining curry powder, garlic, chilli and fry for 1-2 minutes. Add the plum tomatoes, and with the back of a spoon, smash them through the potatoes and cook until warm.
Plate up
Serve the lamb chops with the Bombay potatoes, yoghurt and pickled red onions. Enjoy!
