Spiced lamb chops with silverbeet, chickpeas and yoghurt

AT A GLANCE

  • Serves 4 people

  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • 8 lamb cutlets
  • 1 tbsp ghee or vegetable oil
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 1 long green chilli, thinly sliced
  • 400 (about ½ bunch) silverbeet, half the stalks thinly sliced, leaves coarsely chopped
  • 1 tsp brown mustard seeds
  • 400 gm canned chickpeas, drained and rinsed
  • 400 gm canned chopped tomatoes
  • 50 gm thick plain Greek-style yoghurt, plus extra to serve
  • Juice of 1 lime, plus extra wedges to serve
  • Coriander, to serve
01   Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well. Heat half the ghee in a large frying pan, add lamb and fry, turning once, until well browned on both sides (1-2 minutes each side). Transfer to a baking tray and roast until cooked to your liking (2-3 minutes for medium-rare). Rest for 5 minutes.
02   Meanwhile, heat remaining ghee in a frying pan over medium-high heat, add ginger, garlic, chilli and silverbeet stalks and fry until fragrant (30 seconds to 1 minute). Stir in mustard seeds and when they begin to pop, add silverbeet and cook, stirring occasionally, until wilted (3-4 minutes). Add chickpeas and tomatoes, season to taste and simmer until warmed through, then stir in yoghurt and lime juice and return to a simmer. Serve hot with spiced lamb cutlets, extra yoghurt, and lime wedges, and scatter with coriander.

Topics:

MAIN, SILVERBEET, LAMB, YOGHURT, WINTER, CHICKPEAS

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

June 2017

June 2017

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