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Maa’s Lamb Chops & Fries Recipe

Name: Mowgli Street Food Newcastles Maa’s Lamb Chops & Fries Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 pieces lamb chops; 1 cups plain full-fat yogurt; 2 tbs ginger paste; 2 tbs garlic paste; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; 1 tsp red chili powder; 1 tbs lemon juice; 1.5 tsp salt; 2 tbs vegetable oil (for grilling/pan); 4 medium russet potatoes; 1 tbs fenugreek leaves (dried kasuri methi); 1 tbs cornstarch; 4 cups vegetable oil (for frying); 1 tsp salt; 0.5 tsp black pepper; 2 medium ripe tomatoes; 0.5 cups fresh coriander (cilantro) leaves; 0.25 cups fresh mint leaves; 1 piece green chili; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp sugar; 2 tbs water; 2 tbs fresh coriander leaves (for garnish); 2 pieces lemon wedges

Inspired by Mowgli Street Food Newcastle

Time1h 50m

Serves4

Tender lamb chops marinated in an aromatic spiced yoghurt, ginger & garlic, served with a portion of Fenugreek Kissed Fries on the side and topped with tomato, coriander & mint chutney.

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Ingredients

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Marinated Lamb Chops

8 pieces lamb chops

1 cups plain full-fat yogurt

2 tbs ginger paste

2 tbs garlic paste

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

1 tsp Garam masala

1 tsp red chili powder

1 tbs ReaLemon lemon juice

1 1/2 tsp Celtic sea salt

2 tbs vegetable oil (for grilling/pan)

Fenugreek-Kissed Fries

4 medium russet potatoes

1 tbs fenugreek leaves (dried kasuri methi)

1 tbs Cornstarch

4 cups vegetable oil (for frying)

1 tsp Celtic sea salt

1/2 tsp black pepper

Tomato, Coriander & Mint Chutney

2 medium ripe tomatoes

1/2 cups fresh coriander (cilantro) leaves

1/4 cups fresh mint leaves

1 piece green chili

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp sugar

2 tbs water

Garnish & Finishing

2 tbs fresh coriander leaves (for garnish)

2 pieces lemon wedges

Method

Marinated Lamb Chops

Prepare marinade

In a bowl, whisk together the plain yogurt, ginger paste, garlic paste, ground cumin, ground coriander, turmeric, garam masala, red chili powder, lemon juice and 1.5 tsp salt until smooth and well combined.

Marinate chops

Pat lamb chops dry with paper towel. Make 2–3 shallow slashes on each chop to help the marinade penetrate. Rub the yogurt-spice mixture evenly over each chop, ensuring slashes are filled. Cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for maximum tenderness.

Cook chops

Remove chops from fridge 30 minutes before cooking to come to room temperature. Heat a heavy skillet or grill pan over medium-high heat and add 1–2 tbs vegetable oil. Shake off excess marinade (but keep a thin coating). Sear the lamb chops 3–4 minutes per side for medium-rare depending on thickness (internal temp 57–60°C / 135–140°F), or 5–6 minutes per side for medium. If using an oven, sear 2 minutes per side then transfer to a 200°C (400°F) oven for 5–8 minutes. Rest chops 5 minutes before serving.

Fenugreek-Kissed Fries

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak in cold water for 30 minutes; drain and pat completely dry with clean towels.

Coat fries

In a large bowl toss the dried fries with 1 tablespoon cornstarch, 1 tsp salt, 1/2 tsp black pepper and the dried fenugreek leaves (rub between your palms to release aroma). Make sure fries are evenly coated; the cornstarch helps crispiness and helps fenugreek adhere.

Fry (or bake) fries

For deep frying: Heat vegetable oil in a deep pot to 160°C (320°F). Fry fries in batches for 4–5 minutes until pale and just tender. Remove and drain on a wire rack. Increase oil to 190°C (375°F) and fry a second time 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with a pinch more salt. For oven method: toss coated fries with 2 tbs oil, spread on a single layer baking tray and bake at 220°C (425°F) turning once for 30–35 minutes until crisp and golden.

Tomato, Coriander & Mint Chutney

Blend chutney

Roughly chop the ripe tomatoes and place in a blender or food processor with fresh coriander leaves, mint leaves, green chili, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp sugar and 2 tbsp water. Pulse to a medium-fine consistency (not completely smooth — you want some texture). Taste and adjust salt, sugar or lemon as needed.

Rest

Transfer chutney to a small bowl and refrigerate for at least 15 minutes to let flavors meld. If chutney is too watery, strain briefly or reduce by simmering in a small pan for 2–3 minutes and cooling.

Assembly & Garnish

Place a portion of fenugreek-kissed fries on each plate. Arrange 2 lamb chops per serving over or beside the fries. Spoon 1–2 tablespoons of the tomato-coriander-mint chutney over the chops and a little on the fries if desired.

Garnish with fresh coriander leaves and serve with lemon wedges on the side to squeeze over the lamb. Serve immediately while chops are hot and fries are crisp.