Indian Spiced Lamb Chops With Cucumber Salad Food

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INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD



Indian spiced Lamb Chops with cucumber salad image

Aromatic, Indian spiced Lamb Chops served with a tangy and sweet cucumber and red onion salad is a delicious, easy healthy dinner recipe.

Provided by Alida Ryder

Categories     Dinner     Gluten free     Low Carb

Time 30m

Number Of Ingredients 19

4-8 lamb chops (Depending on size and amount per person)
2-3 tbsp olive oil
2 tsp ground cumin
1 tbsp ground coriander
½ tsp nutmeg
2 tsp turmeric
1-2 tsp chilli powder
½ tsp ground cardamom
1 tsp ginger (finely grated )
1 tsp ground cinnamon
3 garlic cloves (finely grated )
2 tsp salt
1 tsp black pepper
lemon wedges (to serve)
1 large cucumber, peeled with seeds removed ((alternatively use baby cucumbers, chopped) )
1 large red onion (peeled )
3 tbsp lemon juice/white vinegar
1 tsp sugar
salt and pepper to taste

Steps:

  • To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
  • Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
  • Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
  • Rub the spice mixture into the lamb chops and repeat on the over side.
  • Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
  • Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.

Nutrition Facts : Calories 251 kcal, Carbohydrate 8 g, Protein 27 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 82 mg, Sodium 1265 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

INDIAN CUCUMBER SALAD



Indian Cucumber Salad image

Make and share this Indian Cucumber Salad recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 medium cucumbers
1 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1/4-1/2 teaspoon sugar, to taste
1/2-1 teaspoon ground cumin, to taste
1/2-1 tablespoon chopped mint

Steps:

  • Peel cucumbers; slice in half lengthwise and scoop out seeds. Dice the cucumbers and place in a bowl.
  • Whisk together yogurt, lemon juice, sugar, cumin and mint.
  • Pour over cucumbers and toss to coat.

Nutrition Facts : Calories 75.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.7, Sodium 48.1, Carbohydrate 13.2, Fiber 1.2, Sugar 8.4, Protein 4.8

LAMB CHOPS WITH INDIAN SPICES



Lamb chops with Indian spices image

One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 12

8 double-boned lamb best end chops - you will need to ask your butcher for these
juice of 1 lime
3 tbsp malt vinegar
1 tsp chilli powder
125ml mustard oil or vegetable oil, plus extra for frying
85g gram flour (chickpea flour)
4 star anise toasted in a hot pan
3 green chillies
8 garlic cloves
1 small papaya , peeled, seeded and chopped
Fresh mint sauce (see link below)
Tamarind's winter salad (see link below)

Steps:

  • Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
  • Heat 100ml 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.

Nutrition Facts : Calories 762 calories, Fat 58 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 57 grams protein, Sodium 0.43 milligram of sodium

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