- 0:30 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
These spicy Indian-style lamb loin chops are served with crispy ribbons of carrot and soft 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
- 2 green shallots, thinly sliced
- 1 lemon, halved
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 1 garlic clove, crushed
- 1/2 cup fresh coriander leaves, firmly packed
- 4 roti or chapati bread, warmed, to serve
Method
- Step 1Combine curry paste and yoghurt in a glass bowl. Add chops. Turn to coat. Place in the fridge for 30 minutes or overnight to marinate.
- Step 2Combine carrot, tomato and shallot in a heatproof bowl. Juice half the lemon. Cut remaining half into wedges. Heat the oil in a frying pan over medium-low heat. Add seeds and garlic. Cook, stirring, for 1-2 minutes. Remove from heat. Stir in lemon juice. Quickly pour over carrot mixture. Season. Set aside to develop the flavours.
- Step 3Preheat a chargrill over medium- high heat. Spray chops with oil. Cook, on a piece of baking paper, turning, for 6-8 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes. 4 Add coriander to carrot mixture. Toss to combine. Serve salad with chops, bread and lemon wedges.
- Low carb
- Lower gi
Nutrition
2216 kj
Energy
33g
Fat Total
15g
Saturated Fat
8g
Fibre
31g
Protein
24g
Carbs (total)
All nutrition values are per serve
Notes
Heating the mustard seeds in oil releases the pungent flavour and aroma.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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