Lamb chops with Indian spices

• lamb↗8 double-boned

  best end chops - you will need to ask your butcher for these

• lime↗juice of 1
• malt vinegar3 tbsp tbsp
• chilli powder↗1 tsp tsp
• mustard↗125ml ml

  oil or vegetable oil, plus extra for frying

• gram flour↗85g g

  (chickpea flour)

• star anise4

  toasted in a hot pan

• green chillies↗3
• garlic cloves↗8
• papaya↗1 small

  peeled, seeded and chopped

• Fresh mint↗

  sauce (see link below)

• Tamarind's winter salad

  (see link below)

Step-by-step instructions

1. 1

   Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.

2. 2

   Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.

3. 3

   Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.

4. 4

   To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.