Tikka Lamb Chops with Smashed Potatoes & Chunky Cumin Pea Puree

Tue, 15 October 2019

Tikka Lamb Chops with Smashed Potatoes & Chunky Cumin Pea Puree

 

 

Potatoes:

Fill pan with cold water, add potatoes and 1 tbsp of tikka masala paste. Boil & cook for 10 mins.

 

Drain potatoes, add butter and remaining mint. Smash before tasting and season with salt and pepper.

 

Peas:

Boil peas & half the mint leaves in stock for a few minutes. Fry cumin seeds & spring onions for 2 mins.

 

Drain peas and mint and pop in a blender with fried cumin seed mix. Reserve the stock.

 

Add some reserved stock & whizz until it forms a chunky puree. Taste & season w/salt and lemon juice.

 

Spice Paste:

Mix together remaining tikka masala paste with garlic and half the oil. Rub chops with the paste.

 

Gently heat frying pan and add chops, cooking for 2 mins on each side or longer if you like them well done.