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    Masala lamb chops with pickled walnut chutney

    By Ravneet Gill

    • Preparation time: 20 minutes + marinating
    • Cooking time: 10 minutes
    • Total time: 30 minutes + marinating

    Serves: 4


    1 tsp chilli powder
    2 tsp garam masala
    1 tsp amchoor powder
    1 tsp ground cumin
    1 green chilli, finely chopped
    50g Greek yogurt
    1 tsp vegetable oil
    1 tsp finely grated fresh root ginger
    1 tsp crushed garlic
    10g mint leaves
    10g coriander leaves
    1 lemon, juice
    4 lamb chops, flattened with a rolling pin to 2cm thick
    Lemon wedges, to serve

    4 pickled walnuts
    2 tsp pickled walnut pickling liquor from the jar


    1. Put all the ingredients except the lamb chops and lemon wedges in a blender and whizz until smooth. Put the chops in a bowl and massage in the marinade. Cover and leave in the fridge for 4 hours. For the pickled walnut chutney, whizz the walnuts and liquor to a paste in a blender; set aside in a bowl.

    2. Preheat the grill to medium-high. Put the lamb chops on a baking tray and grill for 4-5 minutes each side, until golden and lightly charred. Rest for 5 minutes. Serve with the walnut chutney, plus lemon wedges for squeezing over.

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