- 12 lamb chops, Frenched (ask your butcher to do this for you)
- 2 tablespoons of peanut oil
- 3 medium brown onions, thinly sliced
- 1 tablespoon of yellow mustard seeds
- 1 tablespoon of black mustard seeds
- 1 tablespoon of ground coriander
- ½ tablespoon cumin seeds
- ½ teaspoon of chilli powder
- 1 tablespoon of ginger puree
- 3 medium potatoes, peeled and sliced 1 centimetre thick
- 100g tamarind paste
- 200ml of warm water
- 1 tablespoon of chopped mint
- 1 chopped green chilli
- Heat the oil in a large frypan and add the onions and a good pinch of salt and fry until soft and golden about 15 minutes.
- Then add the mustard seeds and spices and fry for 2 minutes.
- Add the sliced potatoes and combine well with the onion and spice mixture. Continue to cook the potatoes and onions over a low heat for 5 minutes turning frequently or until cooked and the onions are a deep golden brown.
- Move the potato and onions to one side of the pan or remove completely and add the lamb chops and cook until they reach the desired doneness and are coloured.
- Make a paste by combining the tamarind paste and water then squeeze until the paste has been dissolved into the water. Discard the seeds and pulp.
- Add the tamarind water/paste to the lamb and potato mixture and mix well to heat through.
- Transfer to a serving platter and sprinkle with the chopped mint and green chilli.