How to Make Spicy chops: English – Urdu

How to Make Spicy chops

Ingredients:

1. 8 double-boned lamb best end chops – you will need to ask your butcher for these
2. juice of 1 lime
3. 3 tbsp malt vinegar
4. 2 tsp chilli powder
5. ¼ cup vegetable oil, plus extra for frying
6. ½ cup gram flour (chickpea flour)
7. 4 star anise toasted in a hot pan
8. 3 green chillies
9. 1 tbsp red crushed chillies
10. 8 garlic cloves
11. 2 tsp papaya paste

Method:

• Marinate the chops in the lime juice, vinegar, chilli powder, red crushed chillies and a pinch of salt while you make the rest of the marinade.
• Heat 100 ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma.
• Transfer the paste to a bowl and leave to cool.
• Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste.
• Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
• To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6.
• Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated.
• Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned.
• Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb.
• Serve the chops with mint sauce and winter salad.