First, rub the lamb chops with fat on with the ground cumin, turmeric and salt.
Punchy lamb chops with chickpeas and beetroot
Ingredients
4
servings
-
- 8
- 1 tsp
- 1 tsp
- 1 tsp
- 1 clove
- 1 piece
- 1
- 1 tbsp
- 200 g
- 150 g
- 1 tin
- 1 tin
- 75 g
-
To serve
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Preparation
Next, fry the chops for 2-3 mins each side and leave to rest for 5 minutes.
Then, gently fry garlic for punch and the grated ginger for kick for 5 minutes.
Add the green chilli to a hot saucepan, followed by spinach and cooked, chopped beetroot. Cook for 4-5 minutes.
Then add the chickpeas, chopped tomatoes and paprika and bring to the boil. Simmer for 12-15 minutes.
Fold in 75g of thick Greek yoghurt for creaminess and serve the lamb chops with coriander and lime.
