Course: Main
Servings: 2-3
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
6 lamb chops
2 tbsp oil
2 large potatoes, peeled and cut into large chunks
1 medium onion, peeled and cut into chunks
2 - 3 fresh green or red chillies, chopped
3 cm chunk of ginger, peeled and finely chopped
1 tsp freshly crushed black peppercorns
salt
1 cup boiling water
160 ml good quality coconut milk
8 - 10 curry leaves, preferably fresh or frozen but dried will do
To serve:
Freshly steamed basmati rice
Warm naan
Instructions:
- Heat the oil in a large heavy-based saucepan over a low heat. Add the potatoes, onion, chillies, ginger, black pepper and salt. Mix well and then add the water.
- Cover and cook for about 20 minutes, until the potatoes are tender.
- While the potatoes are cooking, season and grill your chops until cooked to your liking, and prepare whatever accompaniments you are serving.
- When the potatoes are cooked, add the coconut milk and the curry leaves. Mix well over a low heat to warm through for a minute or two, but do not boil the coconut milk.
- Check the seasoning and then remove from the heat. The ishtu should be quite runny – think Cullen Skink rather than stew!
- Arrange your cooked chops on a serving dish and spoon plenty of ishtu over them. Serve with rice or naan to soak up the delicious sauce.
You can use chops as I have here or any boned leg or shoulder meat, cut into strips and pan fried. It’s great for using up leftover roast lamb too, again cut the meat into strips and warm it through before serving.