Ingredients
- 8 small Lamb forequarter chops or 4 large (trimmed)
- 4 centimetre Ginger piece (finely grated)
- 80 millilitre Olive oil (⅓ cup)
- 2 tablespoon Chilli jam
- 1 tablespoon Garam masala
- 3 teaspoon Poppy seeds
- 2 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- ½ cup Coriander leaves (roughly chopped)
- 2 Zucchini (quartered lengthwise, scored)
To serve
Instructions
- Preheat barbecue or char grill pan to high. Place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl; season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl. Set aside. Add your lamb forequarter chops to the medium bowl and toss well to coat. Stand until required.
- Add 1 tbsp of tepid water and remaining oil to the reserved marinade, season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
- Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
- Meanwhile, place zucchini cut side down on barbecue. Cook, turning, for 2-3 minutes or until charred and cooked to your liking.
- Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt. Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
Notes
- This is inspired by a southern Indian dish from Goa. It encompasses its Portuguese heritage, and served as a wet dish. With this recipe we will transport these traditional flavours and modernise them the best way we know how; quick, easy and on the barbecue.
- If time permits, marinate your lamb forequarter chops for 3-4 hours or overnight.
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