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Badam Khus Khus Lamb Chops
Bengali-leaning rib chops: rubbed with garlic, fennel and smoky black cardamom, seared in mustard oil to medium-rare and finished with a toasted almond and white poppy seed sauce.
- YieldServes 4 as a main, 8 as a starter
- Hands-on35 min
- Total1 h 9 min
- Difficulty
Ingredients
chops
- 60 ggarlic paste (or finely grated garlic)
- 2 tspfennel seeds, ground
- 1½ tspcoarse kosher or sea salt, divided
- ½ tspblack cardamom seeds (from the pods), ground
- 450 grack of lamb, cut into single-rib chops
sauce
- 70 gslivered blanched almonds, ground to a powder
- 1 tbspwhite poppy seeds, ground
- ½ tspcayenne
- 90 mlmustard oil or canola oil, divided
sauce
- 160 gred onion, finely chopped
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
- ½ tspPunjabi garam masala
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