July 8, 2018

Video | Spiced Lamb chop with snokey aubergine curry

When we lived in London, we used to eat in some of the best Indian restaurants, like Mirch Masala and Tayyabs, and we always used to LOVE the lamb chops. So that was the inspiration behind this dish

Although it is quite a time consuming dish to create, it is well worth the effort as the combination of flavours are incredible. However, if you don’t have the time then skip the aubergine curry as the lamb chops are great with the fresh salad. You can see the full written recipe below. Enjoy!



Recipe (Serves 6) 

Aubergine curry

1 aubergine

50g butter or ghee

2 cloves garlic, finely chopped

1-2 medium vine tomatoes, diced

1 teaspoon diced green chilli

2 tsp garam masala

1 tsp coriander, ground

  1. Char the aubergine on all sides over a gas flame and then roast in the oven until completely soft. Remove the skin and chopped it through.
  2. Melt the butter in a frying pan and once it is foaming, add the garlic. Fry it until it starts to brown and smells aromatic.
  3. Add the diced tomato and fry for a minute before adding the chilli, garam masala & coriander and frying for another minute.
  4. Then add the smoked aubergine, season with salt and cook for a few minutes until it has thickened and holds together.



6 lamb chops

50g natural yoghurt

1 tablespoon sunflower oil

2 tsp ground cumin

1 tsp chilli powder

1 tsp turmeric

1/2 tsp maldon salt

  1. Make a large batch of the spice mix and keep for the season.
  2. Add the spices & salt to the yoghurt & oil and mix smoothly to make the marinade
  3. Marinade the lamb chops for at least 1 hour and up to 24 hours.
  4. Heat the griddle pan (or frying pan with a little oil if you don’t have a griddle) until smoking. Cook the chop on each side for a couple of minutes until nicely coloured but still tender. Let them rest somewhere warm for at least 5 mins.
  5. They will keep warm in the oven (80C approx) for 15-20 mins or so if needed.


Tomato & cucumber salad

½ large cucumber, de-seeded & finely diced (skin on)

4 medium vine tomatoes, finely diced

1 tablespoon shallot finely diced

2 tablespoons  (30ml) sherry vinegar

1/2 tablespoon coriander, chopped + extra to garnish.

salt & pepper

  1. Mix the cucumber, tomato & shallots together in a bowl.
  2. Add the vinegar then season with a little salt & pepper to taste.
  3. This can be done in the morning and left to marinate. Add the chopped coriander no more than about 15 mins before serving as it will discolour.

To plate:

  • Roughly quinelle a large spoonful of the aubergine curry
  • Lay the lamb chop on top and spoon a little mound of the salad next to it.
  • Garnish with a few coriander leaves
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