Tangy lamb chops with dried pomegranate

Tangy lamb chops with dried pomegranate

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

I love this dish and cook it when I have people over and want to wow them, as it’s delicious and different but also really easy. The main flavour is the dried pomegranate powder, which you can buy in Asian stores or on the internet. It comes from the seeds of a very different variety of fruit from that we are used to eating; the flavours are really distinctive and tangy rather than sweet. The sauce clings to them eat with a little extra left to mop up with flatbread. For the best flavour, make this recipe with spring lamb chops. Serve with a vegetable dish or simply a raita and Indian flatbread.

Ingredients

Quantity Ingredient
6 tablespoons vegetable oil
2 small onions, finely chopped
20g fresh root ginger, peeled weight
6 fat garlic cloves
650g (around 8) lamb chops, trimmed of excess fat
1 teaspoon garam masala
1 1/2 teaspoons ground coriander
3 teaspoons dried pomegranate powder, or to taste
2-4 green chillies, whole but pierced, or to taste
salt, to taste
handful chopped fresh coriander leaves
handful fresh pomegranate seeds

Method

  1. Heat the oil in a large non-stick saucepan. Add the onions and fry for six to eight minutes, until well browned.
  2. Meanwhile, make a fine paste of the ginger and garlic with the help of a little water. Add to the cooked onions, cook off the excess moisture, then gently fry the paste for another minute.
  3. Add the lamb and brown well. Add the spices, chillies, salt and a splash of water. Cook over a moderate flame, stirring often until the pan is dry again. Add 200ml water, bring to a boil, then cover the pan and cook gently until the lamb is done; it should take 30–35 minutes. Stir occasionally and check to see there is enough water in the pan.
  4. Once the lamb is cooked, reduce any leftover sauce until it is quite thick. Taste and adjust the seasoning, adding a little more dried pomegranate powder if you feel it needs more of that lovely, fruity tartness. Stir in the chopped coriander and pomegranate seeds and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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