Tandoori lamb chops and Bombay potatoes

One of my missions is to get my boyfriend to eat more vegetables. I’ll try everything that might secretly make him eat some. Today I decided not to disguise them. My boyfriend likes spicy food so I thought: Indian food will do the trick! My parents in law gave us some incredible lambchops (another one of his favourites) so they would accompany the veggies.

Tandoori lambchops with Bombay potatoes
Serves 4

Ingredients
2,5 tbsp tandoori spice paste
1 tbsp honey
2,5 tbsp yoghurt +extra to serve
12 lamb chops
700 gr small potatoes, quartered
60 ml sunflower oil
2 tsp black (or normal) mustardseed
2 tsp mild curry powder
1 tsp garam masala
2 tsp grated fresh root ginger
2 tomatoes, seeds removed, sliced in 8 parts
100 gr spinach
mangochutney (to serve)

Method

1. Mix the tandooripaste, honey and yoghurt, cover the lamchops with the mixture and coat well. Leave it in the marinade for 40 minutes to an hour. (Just follow the rest of the recipe and when you are done, you can start frying them – or prepare the marinade beforehand and leave them in the marinade a bit longer – it only enhances the taste!)

2. Boil the potatoes (sliced in quarters) in boiling salted water for 10 minutes or until soft.

3. Heat 40 ml of oil in a wok or frying pan on middle heat, add the mustardseeds and stir fry for 1 minute or until they start jumping from the pan. Add the currypowder, garam masala, ginger and potatoes and stir fry for 2-3 minutes until the potatoes are crispy.

4. Add the spinach and tomato and stir fry for another 2-3 minutes until the spinach has wilted. Keep warm.

5. Heat the remainder of the oil in your frying pan and heat on middle high heat. Fry the lam chops for 2 minutes on each side until they are slightly charred and cooked, but still pink in the middle (NOTE: this leaves a mess in your frying pan! We will cook our chops in the oven or under the grill next time – a barbecue is of course even better, but it’s wintertime already ;-)).

6. Serve the lamb chops with the Bombay potatoes, mangochutney and some extra yoghurt. Enjoy!

ETA: the spinach was pushing it a bit – as I already was afraid of. He did like the tomato (shock!) and potato but did not like the spinach. A shame as I thought the combination was delicious.