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Lamb Chops with Curry Leaf-Coconut Sauce
East Indian-style rib chops from Mumbai: rubbed with ginger, garlic and turmeric, grilled to medium-rare and served under a sauce of caramelised onion, curry leaves, bottle masala and fresh coconut.
- YieldAbout 12 chops; serves 4
- Hands-on35 min
- Total1 h 32 min
- Difficulty
Ingredients
chops
- 2 tbspginger paste (or finely grated fresh ginger)
- 2 tbspgarlic paste (or finely grated garlic)
- ½ tspground turmeric
- ½ tspcayenne
- 1½ tspcoarse kosher or sea salt, divided
- 680 grack of lamb, trimmed and cut into about 12 chops
sauce
- 2 tbspcanola oil
- 1small red onion, coarsely chopped
- 12 leavesfresh curry leaves
- 2 tspEast Indian bottle masala
- 80 gfresh coconut, shredded (or 40 g dried unsweetened coconut, reconstituted)
- 1 tsptamarind paste or concentrate
- to tastevegetable oil spray, for the grill
- 2 tbspfresh mint leaves, finely chopped
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