This favourite Indian dish combines lamb chops, tomato, onion and a complex mix of spices to achieve a wonderfully satisfying meal.


  • 200g lamb chops

  • 60g cherry tomatoes, halved and sprinkled with a pinch each of sugar and salt

  • 1 red chilli, deseeded

  • 1 red onion, chopped

  • 1 tbsp coriander

  • 1 tbsp natural yoghurt

  • 1 finger fresh ginger

  • 60g Thai rice

  • Pinch garam massala

  • 1 clove garlic

  • For the spice blend

  • 2 tsp Garam massala

  • 2 tsp Turmeric

  • 2 tsp Black pepper

  • 2 tsp Mustard seeds

  • 2 tsp Cardamom seeds

  • A pinch of sea salt


  • 1.

    Grind the spices for the spice blend in a pestle and mortar.

  • 2.

    Blitz together the coriander, onion, garlic, ginger, chilli and spices to form a paste.

  • 3.

    Remove the lamb meat from the bones.  Boil the bones in 250ml water to make a basic stock.

  • 4.

    Cook the rice in boiling water with a tsp of turmeric added for 8 minutes.

  • 5.

    Brown the meat in a heavy pan with the tomatoes for 5 minutes. Add the paste to the lamb and continue to cook for a further 4 minutes.  After a minute, add a little of the stock to the curry.

  • 6.

    Drain the rice and put on plate.

  • 7.

    Stir the yoghurt into the lamb curry and serve with the turmeric rice.

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