Lamb Chops With Curried Couscous | Cooking Classy with Chef Afraz | Sanjeev Kapoor Khazana

Lamb chops and couscous are not essentially Indian, but Chef Afraz gives it a beautiful desi twist with some fabulous Indian flavours.

LAMB CHOPS WITH CURRIED COUSCOUS

Ingredients

8 lamb chops
1 teaspoon Madras curry powder
½ cup couscous
1 cup vegetable stock, warm
1 large onion, peeled
1 green chilli
1 inch ginger
3-5 garlic cloves
¼ cup yogurt
Salt to taste
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon garam masala powder
Dash of lemon juice
2-3 tablespoons oil + for greasing
¼ cup green peas, blanched
1 medium carrot, cut into small cubes and blanched
1 tablespoon olive oil
Beetroot micro greens for garnishing

Method

1. Heat stock in a non-stick pan.
2. To prepare marinade, roughly chop onion and transfer in a grinder along with green chilli.
3. Roughly chop ginger and add to grinder along with garlic cloves and grind to make a fine paste. Transfer in a bowl.
4. Add yogurt, salt, chilli powder, turmeric powder, coriander powder, garam masala powder and lemon juice to the marinade and mix. Add 1 tablespoon oil and mix well.
5. Put the lamb chops into the marinade and mix till well coated. Refrigerate to marinate for 1 hour.
6. Take couscous in another bowl. Add salt and Madras curry powder and mix. Add warm stock, cover the bowl with cling film and set aside till couscous soaks the stock.
7. Preheat oven to 180̊ C.
8. Heat remaining oil in a non-stick pan. Place the marinated lamb chops and sear on high heat from all sides till golden brown.
9. Grease a baking tray with some oil and place the seared lamb chops.
10. Put the tray into the preheated oven and bake for 8-10 minutes.
11. Lightly mix the cooked couscous. Add olive oil, green peas and carrot and mix well.
12. Place a large cookie cutter on one side of a serving platter, put in the curried couscous and lightly press.
13. Place baked lamb chops on other side and demould the couscous. Garnish couscous with beetroot micro greens and serve hot.

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