Patak’s Madras Paste 283g
Patak’s Madras Paste is a hot spice…
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Ingredients
For the Chops:
12 lamb chops
3 tablespoons Patak’s Madras Curry Paste
2 tablespoons Greek yoghurt
2 tablespoons fresh coriander, roughly chopped
2 tablespoons butter
2 tablespoons Patak’s Eggplant Pickle
For the slaw:
½ bulb fennel, finely sliced
¼ red cabbage, finely shredded
1 red apple, peeled and grated
2 tablespoons Greek yoghurt
Good pinch of salt
Zest and juice of ½ lemon
Method
- In a bowl, mix together the Patak’s Madras Curry Paste, Greek yoghurt, and half the coriander. Rub this mixture all over the lamb chops. Marinate for a few hours or even overnight if you have time.
- Make the fennel and cabbage slaw by mixing all the ingredients together. Taste and adjust the seasoning with salt and lemon.
- Heat a BBQ or griddle pan until smoking. Cook the lamb chops until charred on all sides.
- Gently heat the butter with the Patak’s Eggplant Pickle. When the chops are almost ready, brush them generously with the spiced butter and grill for 30 seconds on each side. Lay on a serving plate and baste again. Serve sprinkled with the remaining coriander, with the slaw on the side.
