Tikka Lamb Chops with Pistachio Crumbs
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Tikka Lamb Chops with Pistachio Crumbs
Recipe by Anjali Pathak
Serves – 4
Prep Time – 5 mins
Cook Time – 10 mins
Ingredients
Tikka Lamb Chops
12 lamb cutlets
3 tbsp Patak’s Tikka Masala Paste
2 tbsp Greek yoghurt
Pistachio Crumbs
100g shelled pistachios
Zest of 1 lemon
1 heaped tsp brown sugar
Good pinch of salt
Serve with
1 tbsp Patak’s Lime Pickle
4 tbsp Greek yogurt
Few sprigs fresh coriander leaves
Rocket Salad
Patak’s Mini Pappadums
Method
Heat a grill pan or BBQ over medium heat.
In a bowl mix together Patak’s Tikka Masala paste and yoghurt. Rub all over the lamb cutlets. Marinate for a few hours or even overnight if you have time.
Gill the cutlets for a couple of minutes each side or cooked to your liking remove and allow to rest
In the meantime make the pistachio crumbs. Using a small food processor, whizz the pistachios with the lemon zest, sugar, a good pinch of salt until coarse.
Set aside and make a speedy lime yoghurt.
Whizz the Patak’s lime pickle with the yoghurt and fresh coriander.
Dress a serving platter with Lime Yoghurt. Place the Tikka Lamb Chops on top and add the Pistachio Crumbs plied high on the side.
Serve with a dressed rocket salad and Patak’s Mini Pappadums for dipping.
The bulb with soften and turn golden brown and utterly delicious.
Squeeze out the soft garlic cloves, crush with the back of a fork and stir in the yoghurt, fresh coriander and season with salt.
Serve the Roast Tandoori Salmon with salad, Patak’s Mini Pappadums and Garlic Coriander Raita.
