Lamb chop curry (Andhra chintakaya chaap)
This Andhra recipe for lamb chop curry makes the most of simple ingredients, yet is packed with flavour. Lamb chops are marinated in tamarind and ginger then cooked with chilli and sliced potato so that everything becomes encased in the beautiful sticky sauce
- Serves: 4 persons
- 10-12 lamb chops or cutlets
- 5cm ginger root, blended to a paste
- 4tbsp vegetable oil
- 450g white onions, thinly sliced
- 1tsp English mustard powder
- ½tsp mild chilli powder
- 125g potatoes, sliced
- 1heaped tsp or to taste tamarind paste
- chopped coriander, to garnish
- rotis or parathas, to serve
- kachumber (chopped salad), to serve
Step 1Put the chops in a large bowl with the ginger paste and marinate for a few hours or overnight.
Step 2When you're ready to cook, heat the oil in a large, wide, heavy-based pan over a medium heat. Fry the onions for 35-40 minutes or until they caramelise and turn light brown. Stir well, making sure you scrape up anything that sticks to the bottom of the pan.
Step 3Add the chops and fry for 2-3 minutes. Add the mustard and chilli powder, and mix well, then fry for 5 minutes. Add 50ml of water, then season to taste. Cover and cook for 15 minutes over a low heat.
Step 4Add the potatoes, tamarind paste and 100ml of water, and cook for 12-14 minutes or until the potatoes are cooked through. Add a little more water if needed – you want a very light sauce for the dish. Garnish with coriander and serve with rotis or parathas, and kachumber.