Tandoori Lamb Chops

with a spiced cauliflower puree!

When they asked me to create some fusion food for the event in Prague, I had the hardest time figuring out what would elevate Pakistani food without being too pretentious or tacky. I decided on doing tandoori lamb chops with a spiced cauliflower puree. The puree is basically gobi sabzi (a cauliflower curry), blended up until super smooth and nice. It adds a really nice creaminess to the lamb chops and really lifts the whole dish up. Don’t be afraid of adding lemon, it does a lot of the heavy lifting.

Ingredients:

8 lamb rib chops (2 1/2 pounds)

1 cup of Greek yogurt

4 tablespoons fresh lemon juice

1 (3-inch) piece of fresh ginger, peeled and minced

6 large garlic cloves, minced

1 tablespoon garam masala

1 tablespoon ground cumin

2 tablespoon paprika

1 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

1 teaspoon kosher salt, plus more to season

2 tablespoons vegetable oil

3 tablespoons unsalted butter, melted

Trim any excess fat from the lamb chops and if you want, you can trim the bones so the bone is exposed. Make small slashes in the lamb chops with a small paring knife

Mix all the marinade ingredients together. Then, add the lamb chops in and mix to combine. Cover and put in fridge for at least 4 hours but overnight if possible.

Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.

Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare. You can also do this in a pan until you get the doneness you prefer.

Cauliflower purée:

1 medium cauliflower
2 tablespoons oil
1⁄2 teaspoon cumin seed
2 medium chopped onions
1⁄2 teaspoon ginger paste
1⁄2 teaspoon garlic paste
1 -2 teaspoon chili powder (depends on the heat level you like)
1 teaspoon turmeric powder
2 chopped tomatoes
1 teaspoon salt
1⁄4 cup chopped coriander leaves
1⁄4 teaspoon garam masala

Juice of 1 lemon

Cut the cauliflower into bite-sized florets.

Heat oil on medium-high heat in a large pan or wok and add the cumin seeds.

Once they become fragrant, add the chopped onions and saute till they turn clear. Then, add in the ginger/garlic and fry until light golden. Add the chili powder and turmeric and cook for another minute. Then, add the cauliflower, salt, and tomatoes and mix well. Cover and cook till the cauliflower is done (about 12-15 minutes- you want it very tender).

Add the chopped coriander leaves and the garam masala and mix well.

Taste and add salt if needed.

Then, blend this until it is extremely smooth. Finish with lemon juice at the end.