Spiced lamb chops with silverbeet, chickpeas and yoghurt

You'll need

½ tsp ground turmeric ½ tsp ground coriander ½ tsp garam masala 8 lamb cutlets 1 tbsp ghee or vegetable oil 1 tbsp finely grated ginger 1 garlic clove, finely chopped 1 long green chilli, thinly sliced 400 (about ½ bunch) silverbeet, half the stalks thinly sliced, leaves coarsely chopped 1 tsp brown mustard seeds 400 gm canned chickpeas, drained and rinsed 400 gm canned chopped tomatoes 50 gm thick plain Greek-style yoghurt, plus extra to serve Juice of 1 lime, plus extra wedges to serve Coriander, to serve


  • 01
  • Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well. Heat half the ghee in a large frying pan, add lamb and fry, turning once, until well browned on both sides (1-2 minutes each side). Transfer to a baking tray and roast until cooked to your liking (2-3 minutes for medium-rare). Rest for 5 minutes.
  • 02
  • Meanwhile, heat remaining ghee in a frying pan over medium-high heat, add ginger, garlic, chilli and silverbeet stalks and fry until fragrant (30 seconds to 1 minute). Stir in mustard seeds and when they begin to pop, add silverbeet and cook, stirring occasionally, until wilted (3-4 minutes). Add chickpeas and tomatoes, season to taste and simmer until warmed through, then stir in yoghurt and lime juice and return to a simmer. Serve hot with spiced lamb cutlets, extra yoghurt, and lime wedges, and scatter with coriander.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

June 2017

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