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Andhra Chintakaya Chaap

Andhra chintakaya chaap

British lamb chops are given a glorious South Indian makeover by Maunika Gowardhan, slow-cooked in a rich curry with chilli and tamarind. Chapattis or parathas are ideal for dipping and mopping up the lovely sauce.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr 10 mins
  • Total time1 hr 20 mins
  • Plusmarinating

Ingredients

  • 2 pack/s Duchy Organic British Lamb Loin Chops (about 800g) 
  • 2 tbsp ginger paste
  • 4 tbsp vegetable oil or ghee 
  • 3 medium onions, thinly sliced 
  • 1 tsp English mustard powder
  • ½ tsp Cooks’ Ingredients Kashmiri Chilli Blend (or mild chilli powder) 
  • 1 tbsp Cooks’ Ingredients Tamarind Paste
  • ½ x 25g pack coriander, to garnish

Method

  1. Put the chops into a large bowl with the ginger paste. Coat the lamb in the paste, then cover and marinate.

  2. Heat the oil or ghee in a large saucepan over a medium heat. Add the onions and fry gently for 30-35 minutes until light brown. Stir well, scraping up anything that sticks to the bottom of the pan.

  3. Add the chops, fry for 2-3 minutes, then add the mustard and chilli blend, mix and fry for 5 minutes. Add 50ml water, season to taste and cook for 15 minutes with the lid on over a low heat.

  4. Add the tamarind paste and 100ml cold water and cook for 10 minutes more, until the lamb is cooked through and there is a light sauce. Garnish with the coriander, then serve with chapattis or parathas, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,491kJ/ 601kcals

Fat

48.2g

Saturated Fat

17.9g

Carbohydrates

11g

Sugars

8.1g

Fibre

2.8g

Protein

29.3g

Salt

1.4g

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