BBQ'd Indian lamb Chops

Ingredients:
6 lamb chops
1 tsp cumin seeds
2 green cardamom pods
1 tsp black mustard seeds
1/2 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
2 fat cloves of garlic, sliced
2" Piece of fresh ginger, minced
2 medium green chillies, chopped finely
Zest of a half a lemon
1 tbsp tomato puree

Method:
In a pan, dry fry the cumin, cardamom pods and the black mustard seeds until fragrant. Take care not to burn. Add them to a mixing bowl. Add the rest of the ingredients apart from the lamb chops and mix well. Smear over the chops and refridgerate, marinating for 48 hours (Yes...2 Days!). This will spice the lamb perfect & it should fall from the bone, even though cooked meduim rare.

Bring to room temperature before cooking. Scrape off as much marinade as possible & BBQ for 2 minutes each side for medium rare, and leave to rest somewhere warm for 10 - 15 minutes. Sprinkle with chopped coriander and a squeeze of lemon juice.

Served this as a starter, snack or with with rice & a cucumber raita.

Tarka Dahl

Dahl Ingredients:
350g Yellow split peas
1½tsp salt
½ Small Onion (sliced)
1 Tomato (chopped)
1/4tsp Tumeric
½tsp Chili Powder
1 6" red Chili (whole)
2 Bay leaves
800ml Water

Tarka Ingredients:
4 tbsp Oil
4 medium garlic cloves
1tsp Bengali 5 Spice (Panch Phoran)
½tsp Cumin Seed
½ Small Onion (Chopped)
2 Birdseye chilies (1x red, 1x green) deseeded & chopped
2 tbsp Fresh Coriander (chopped)
1 tbsp Butter

For the Dhal:
Wash the yellow peas several times in water and drain. In a saucepan, add the drained dhal (yellow peas) and add the water. Then add the salt, turmeric, chili power, bay leaves, 6" Red Chilli, chopped tomato and the sliced onion, bring to the boil & leave to cook on a low heat for about 45-50 mins minutes stirring occasionally. More water maybe required, if so add little by little until the dahl breaks down but not completely, you are looking for a result of a chunky yellow paste.

Make the Tarka:
For the Tarka, in a separate frying pan, add 4 tablespoons of oil and leave to heat slightly; then add the chopped onion and cook for 1 min. Pound the Ponch phoron, cumin seeds, chillies & garlic in a mortar & pestle and add to the frying pan for 5 mins, stirring all the time & taking care not to burn. When the Dahl is cooked, add it to the tarka & mix. Remove Bay Leaves & whole Chilli (Don't remove if you want a rustic look) Add the fresh coriander & butter & serve with plain Basmati rice or Naan. Enjoy!

Serves 4