BAZAR LAMB CHOPS

by HAREESH GOPALAN

Indian marinated lamb chops cooked in tandoor served with “gastrique curry”, traditional Mughlai rogan josh and pomegranate Rogan josh, is a legacy in Indian cuisine - an aromatic, mild spicy, reddish Indian curry from Kashmir. Marinated lamb chops, inspired and epitomize the very best of north western India’s opulent of Moghul cuisine. The richness, flavours of tandoor cooked succulent lamb chop and rogan josh gravy is a great deal, a perfect combination and a sumptuous meal. Over the years, there have been different variations, different regions adding or substituting many ingredients according to their own palate. However, this version keeps 100% legacy and a contemporary French touch by adding a “gastrique curry” for a sweet, sour melody, fresh pomegranate to the dish for a crunchiness and sweetness.

INGREDIENTS

4 lamb chops, cleaned 175g hung yoghurt 40g ginger and garlic paste 12g freshly ground cumin powder 25g garam masala 20g freshly ground coriander powder 20g turmeric powder 25g Kashmiri chili powder Juice of 1 lemon Salt for seasoning

Gastrique curry

80g basic onion tomato masala 06g raspberry vinegar

Serve with

120ml traditional rogan josh gravy Fresh semi hang yoghurt Pomegranate seeds Young coriander leaves Crispy slow fried chopped garlic

Method

Apply salt and ginger and garlic paste to the lamb chops and keep aside for 20 minutes. Take a bowl and with the rest of the ingredients to make a marinade. Apply the marinade to the chops and leave the bowl covered for another 30 to 60 minutes. Skewer the lamb chops on skewers and cook them in a pre-heated tandoor until tender. Heat the rogan josh gravy on a copper pan, taste to finish. Once the chops are cooked and have nice charred texture, remove them from the tandoor. Reheat the onion masala and deglaze it with raspberry vinegar to get a vinegary taste, this will give it a good balance.

Plating

Spoon the gastrique curry, drizzle yogurt and arrange the pomegranate on top. Arrange the lamb chops and garnish it with the rest of pomegranate, fried chop garlic and young coriander leaves. Pour the hot sauce from the side.