Awadh x France
Galouti spiced lamb chops with saffron jus
The Lucknow kebab that melts in your mouth taught a lamb chop some manners.
190 minTime
42 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original725kcalsame
42 gproteinsame
5 gfibresame
190minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Fry the onion in 15 g ghee on medium heat for 10 minutes until crisp and brown. Drain and crush.
- 2Blend the raw papaya, curd, ginger garlic paste, garam masala, cardamom, nutmeg, kewra, half the fried onion and salt. Coat the chops and chill 2 hours, no longer.
- 3Heat the oven to 200°C. Wipe off excess marinade. Heat the remaining ghee in an ovenproof pan on medium high heat and sear the chops 2 minutes a side, then roast 8 to 10 minutes.
- 4Rest the chops 5 minutes. In the same pan on medium heat, cook the shallots 2 minutes, add the stock and saffron and scrape the base. Reduce by two thirds, about 8 minutes, then whisk in 20 g cold butter.
- 5Boil the peas 3 minutes, then blend with the mint, remaining butter and salt.
Serve it like this
Swoosh pea puree across the plate, cross two chops over it with the bones up, spoon saffron jus around, and finish with crisp onions and a mint leaf.
