SPICED LAMB CHOPS WITH CHARD, CHICKPEAS AND YOGHURT

Serves 4

• ½ tsp ground turmeric • ½ tsp ground coriander • ½ tsp garam masala • 8 Iamb cutlets • 1 tbsp ghee or vegetable oil • 1 tbsp finely grated ginger • 1 garlic clove, finely chopped • 1 long green chilli, thinly sliced • 400g (about ½ bunch) chard: half the stalks thinly sliced, leaves coarsely chopped 1 tsp brown mustard seeds • 1 x 400g can chickpeas, drained and rinsed • 1 x 400g can chopped tomatoes • 50g thick Greek-style plain yoghurt, plus extra to serve • juice of 1 lime, plus extra wedges to serve • coriander, to garnish 1. Preheat the oven to 200ºC. Combine the spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well. Heat half the ghee in a large frying pan, add lamb and fry, turning once, until well browned on both sides (1-2 minutes each side). Transfer to a baking tray and roast until cooked to your liking (2-3 minutes for medium-rare). Rest for 5 minutes.

2. Meanwhile, heat the remaining ghee in a frying pan over mediumhigh heat, add ginger, garlic, chilli and chard stalks and fry until fragrant (30 seconds to 1 minute).

3. Stir in mustard seeds and when they begin to pop, add chard and cook, stirring occasionally, until wilted (3-4 minutes).

4. Add chickpeas and tomatoes, season to taste and simmer until warmed through, then stir in yoghurt and lime juice and return to a simmer. Serve hot with spiced lamb cutlets, extra yoghurt, and lime wedges. Scatter over the coriander.