Tuesday, November 27, 2007

Curried Lamb Chop, Mashed Potatoes, and Yogurt Sauce

They are all curried. Here's how it came together:

- Lamb chops, here a double cut off a (somewhat) frenched rack
- Fenugreek (powder)
- Cumin (powder)
- Curry powder
- Salt and pepper
- Olive oil
- Crush the fenugreek and cumin if you need to and combine in a bowl with curry powder, salt, and pepper
- Mix just enough olive oil in with the spices to make a stiff paste
- Rub the paste all over the chop (You can see where I missed a spot in the picture, but generally the paste is pretty sticky and will not fall off the chop if the chop is coated well.)
- While the chop is covered in the spice paste heat an oven safe pan on the stove and preheat the oven to 500 degrees
- When pan is hot coat with olive oil
- Sear chop, starting with the fat side and get each side seared
- Place pan with chop in it in the hot oven for a few minutes (it cooks fast) and cook to your liking
- Let rest

Mashed Curry Potatoes:
- Potatoes (mostly peeled)
- Garlic (peeled cloves)
- Butter
- Milk
- Curry powder
- Parsley, chopped
- Salt and pepper
- Boil potatoes in salted water with the garlic
- When potatoes are tender drain and mash potatoes and garlic
- When things are pretty well mashed add some butter, milk, curry, salt, and pepper
- Mix in parsley and adjust seasonings to taste

Yogurt Sauce:
- Yogurt, plain
- Tomato paste
- Curry powder
- Paprika
- Olive Oil
- Parsley, chopped
- Salt and pepper
- Whisk all ingredients together, adjusting each to taste

That's all there is to it. It's my take on lamb curry.

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