Nisha Katona’s gingerbread lamb chops with roast potatoes, cabbage and marsala gravy
SERVES 4
FROM THE STORE CUPBOARD Garam masala Ground cinnamon Mixed spice Turmeric
Plain flour
INGREDIENTS
50g butter, for frying 6 lamb chops, fat trimmed
FOR THE PASTE
80ml olive oil
9 ginger biscuits 1tbsp garam masala 3tsp ground cinnamon 2tbsp mixed spice
2tsp salt
1 large onion, roughly chopped
5 garlic cloves A thumb-sized piece of ginger, peeled and chopped
FOR THE ROAST POTATOES
1kg Maris Piper potatoes, peeled and roughly chopped 200ml rapeseed oil
2 garlic cloves minced 2tbsp dark brown sugar 1tbsp Himalayan rock salt 1tsp turmeric
1tsp ground fenugreek seeds
FOR THE CABBAGE
Half sweetheart cabbage, roughly chopped
10 juniper berries, lightly crushed Large knob of butter
2 garlic cloves, smashed
FOR THE GRAVY
onion, garlic and ginger for 6-8 minutes, until softened.
4
Meanwhile, heat another knob of butter in a separate pan over a medium heat. Add the lamb chops to the pan, fat side down, and cook for four to five minutes until the fat renders and becomes crisp. Now turn the lamb chops and seal for 2 minutes on each side, or until slightly browned. Remove and set aside on a foil-lined baking tray, reserving their cooking liquid.
5
Add the garam masala, cinnamon, mixed spice, salt and a splash of water to the onions. Tip into a food processor with the biscuits and blitz to a thick paste.
6
Heat the grill to high. Spread the paste on to the lamb. Place under a hot grill and cook for 4-5 minutes, until bubbling and a golden-brown crust has formed.
7
To make the cabbage, heat the olive oil in a pan over a high heat, then add the smashed garlic and fry for
2-3 minutes, until golden. Add the juniper berries, cook for 1 minute, then add the cabbage. Press down the cabbage and keep turning so it browns on all sides. Add some butter to the pan if it looks too dry.
8
To make the gravy, add 25g butter to the reserved liquid in which the lamb was rendered and place in a pan over a medium heat. Add the flour, then cook for 1 minute. Add the marsala wine, lamb stock and thyme leaves and simmer until slightly reduced.
9
Serve the lamb chops, cabbage and potatoes with a jug of gravy.
* All prices correct at time of going to press
25g butter
3tbsp plain flour 240ml marsala wine 240ml lamb stock 2tbsp fresh thyme leaves
1
Preheat the oven to 220C/200C fan/ gas mark 7. Par-boil the potatoes in a pan of salted water for 12 minutes, until tender.
2
Place the rapeseed oil, garlic cloves, dark brown sugar, rock salt, turmeric and fenugreek in a roasting tray. Drain the potatoes, shake in the colander to fluff up the edges, then add to the tray, tossing to coat. Roast for 30 minutes, until golden.
3
To make the paste, heat 4tbsp oil in a large frying pan over a medium heat, then add a knob of butter. Fry the