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Gunpowder’s Maa's Kashmiri Lamb Chops

A whole rack of lamb is transformed into a vibrant and interesting meal with this recipe from London institution Gunpowder

Gunpowder’s Maa's Kashmiri Lamb Chops

Serves 4

Preparation time 4 hours

Cooking time 30 minutes

"The Maa's referred to in this recipe, which has to be one of the most popular dishes on our menu, is my wife Devina's mother. She made this for me when we first met. This recipe shows you how to make the dish using a whole rack of lamb, which makes an impressive centre piece, but if you prefer you can make it with lamb cutlets on the grill instead, as we do in the restaurants." – Harneet Baweja

Ingredients

  • 8-bone rack of lamb, French trimmed
  • 2 tbsp freshly squeezed lime juice
  • 1 tsp chilli powder
  • 1 tsp mango powder (see notes).
  • ½ tsp freshly grated nutmeg
  • 1 tsp freshly ground black pepper
  • ½ tsp fenugreek seeds
  • Sea salt

To serve:

For the marinade:

  • 2cm piece of fresh ginger, peeled
  • 4 garlic gloves, peeled
  • ½ green chilli
  • 1 tbsp mustard or rapeseed oil
  • ½ tsp fennel seeds
  • ¼ tsp ground cinnamon
  • 100ml double cream

For the chutney:

  • 2 tbsp mint chutney
  • 30g chopped fresh coriander
  • 4 tbsp Greek yoghurt
  • 2 tbsp caster sugar
  • 1 green chilli
  • 2 garlic cloves very finely chopped
  • 2 tsp cumin seeds toasted and ground
  • ½ tsp mango powder
  • 4 tbsp freshly squeezed lemon juice
  • Salt to taste. 

Notes:

You can buy mango powder (also called amchoor) in speciality Indian shops. It's made from tart green mangos and has a lemony flavour similar to sumac. Use sumac or lime zest if you can't find it.

Method

  1. First make the marinade. Place the ginger, garlic, green chilli and oil in a blender and pulse until coarsely chopped. Transfer to a bowl, add the fennel seeds, cinnamon and double cream and stir to mix well.
  2. Place the rack of lamb in a shallow, ovenproof dish and spoon over the creamy marinade to coast thoroughly. Marinade in the fridge for 3-4 hours before cooking.
  3. To make the chutney, place all of the ingredients in a blender and blend until you have a smooth, pale green mixture. Cover and chill until ready to serve. (It will keep for 3-4 days in the fridge.)
  4. In a bowl, mix the lime juice, chilli powder, mango powder, nutmeg, black pepper, fenugreek and a pinch of salt. Turn the marinated lamb rack through the mix to coat.
  5. Preheat your oven to 200 degrees centigrade. Place the lamb on a baking tray fat side up. Roast for 15-17 minutes if you like it rare or leave for 4-5 minutes longer if you prefer it more well done. Remove from the oven, cover and leave to rest for at least 10 minutes.
  6. Carve the rack between the bones into chops. Serve with a squeeze of lemon, a dusting of Gunpowder spice and a little pot of chutney on the side.
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