A feast FOR ALL THE FAMILY
ANDHRA CHINTAKAYA CHAAP
Tamarind & ginger lamb chop curry
Sometimes, it’s the simpler dishes that bring out the very best flavours in Indian cooking. For me, this lamb chop curry is a true representation of Andhra cooking and, once again, shows a varied style from the region beyond the fiery hot curries. Tamarind paste varies in strength, so adjust the quantity accordingly to get the required tart, sour flavour in the curry.
Serves 4
■ 10 lamb chops
■ 5cm ginger root, blended to a paste (about 2 tbsp)
■ 4 tbsp vegetable oil
■ 450g white onions, thinly sliced
■ 1 tsp English mustard powder
■ ½ tsp mild chilli powder
■ 150ml water
■ 125g potatoes, sliced
■ 1 heaped tsp tamarind paste, or to taste
■ Coriander, chopped, to garnish
1 Put the chops in a mixing bowl with the ginger paste and marinate for a few hours or overnight.
When you are ready to cook, heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions and fry for 35-40 mins until they caramelise. Stir well, making sure you scrape up anything that sticks to the bottom of the pan.
