Curried Lamb Lollipops

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Canapé Party

Ingredients:

• 2 teaspoons (10 ml) Indian chilli powder
• 1 tablespoon (15 ml) ground coriander
• 2 teaspoons (10 ml) curry leaves, crushed
• 16 drenched lamb chops (roughly 2 racks)
• 2 lemons, juice and zest
• 2 limes, juice and zest
• ¼ cup (60 ml) mint, roughly chopped
• 1 cup (240 ml) yogurt
• 2 tablespoons (30 ml) garam masala
• 1 teaspoon (5 ml) tamarind pulp
• 2 tablespoons (30 ml) coconut oil
• 2 teaspoons (10 ml) turmeric
• 1 teaspoon (5 ml) black peppercorns
• 1 tablespoon (15 ml) ginger-garlic paste

Method:

• In a bowl, combine the Indian chilli powder, coriander, and curry leaves. Mix well.
• Place the lamb chops in a bowl and add the mixed spices. Add the lemon juice and zest, lime juice and zest, and mint. Mix well to evenly distribute the ingredients and coat the lamb well. Refrigerate for 25-30 minutes.
• Meanwhile, in another large bowl, combine the yogurt, garam masala, and tamarind pulp. Mix well to incorporate.
• Remove the lamb from the bag and dunk the meat into the yogurt mixture to coat.
• In a large cast-iron skillet over medium heat, melt the coconut oil. Once shimmering, add the turmeric and black peppercorns.
• Add the lamb to the pan, in batches if necessary, and cook for 5-6 minutes.
• Flip the lamb, add the ginger-garlic paste, and cook 5-6 minutes more.
• Serve immediately.