There’s something about the heat of this spice blend that intensifies the tender sweetness of the lamb. Although they require minimal effort, there are two key points to watch out for here. The first is to score the lamb chops well, so the spices reach all the way through the meat. The second is not to heat the oil too high; if you do so, the spices will burn and tarnish the earthy flavours.
Bengali Spiced Lamb Chops Ingredients:
- 8 medium sized lamb chops
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp black mustard seeds, crushed
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp black pepper
- ½ tsp sea salt
- ½ tsp ground cinnamon
- 1 tbsp coconut oil
Bengali Spiced Lamb Chops How To:
Crush the garlic cloves with the sea salt to form a paste. Combine well with the remaining spices. With a sharp knife, score the lamb chops with 3 – 4 incisions on each side.
Lay the spice mixture out on a plate and coat the lamb chops well on both sides, rubbing well into the slits.
Heat the coconut oil in a large frying pan to a medium heat. Fry the lamb for 2 – 3 minutes each side, depending on thickness. They should be a rich, golden colour on the outside, but still juicy and pink within.