A blue rusted board topped with a platter of lamb chops covered in a ginger paste

Lamb chop curry (Andhra chintakaya chaap)

Name: Lamb chop curry (Andhra chintakaya chaap)
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 10-12 lamb chops or cutlets; 5cm ginger root, blended to a paste; 4 tbsp vegetable oil; 450g white onions, thinly sliced; 1 tsp English mustard powder; ½ tsp mild chilli powder; 125g potatoes, sliced; 1 heaped tsp or to taste tamarind paste; chopped coriander, to garnish; rotis or parathas, to serve; kachumber (chopped salad), to serve

Preparation and cooking time
- Total time1 hr and 30 mins
- + marinating
Easy
Serves 4

Ingredients

10-12 lamb chops or cutlets
5cm ginger root, blended to a paste
4 tbsp vegetable oil
450g white onions, thinly sliced
1 tsp English mustard powder
½ tsp mild chilli powder
125g potatoes, sliced
1 heaped tsp or to taste tamarind paste
chopped coriander, to garnish
rotis or parathas, to serve
kachumber (chopped salad), to serve

Method

STEP 1
Put the chops in a large bowl with the ginger paste and marinate for a few hours or overnight.
STEP 2
When you're ready to cook, heat the oil in a large, wide, heavy-based pan over a medium heat. Fry the onions for 35-40 minutes or until they caramelise and turn light brown. Stir well, making sure you scrape up anything that sticks to the bottom of the pan.
STEP 3
Add the chops and fry for 2-3 minutes. Add the mustard and chilli powder, and mix well, then fry for 5 minutes. Add 50ml of water, then season to taste. Cover and cook for 15 minutes over a low heat.
STEP 4
Add the potatoes, tamarind paste and 100ml of water, and cook for 12-14 minutes or until the potatoes are cooked through. Add a little more water if needed – you want a very light sauce for the dish. Garnish with coriander and serve with rotis or parathas, and kachumber.