Barbequed Lamb Chop With Vindaloo Spices and Mustard Mash

Now that barbecue weather is finally here, it's time to get out in the garden. This dish is a modern version of the vindaloo, and the mustard mash is a perfect compliment

Serves 4


4 lamb chops, trimmed (from the best end)

2 tablespoons corn or vegetable oil

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon salt

4 tablespoon clear vinegar

1 tablespoon dark vinegar

For the rub:

6 green cardamom pods

1 teaspoon black peppercorn

4 dried chillies

6 cloves

2” cinnamon stick

2 teaspoon cumin seeds

½ tsp ground turmeric

1 teaspoon coriander seeds

¼ tsp fenugreek seeds

2 table spoons tomato puree (fresh)

1 teaspoon Jaggery or brown sugar

20 g hard butter cubes (salted)

For the mustard mash:

500g/1lb/2oz floury potatoes such as Desiree, peeled and cut into chunks

½ teaspoon ground turmeric

1 teaspoon salt

100g butter

1 tablespoon corn or vegetable oil

½ teaspoon mustard seeds

1-inch ginger scraped and finely chopped

2 green chillies, chopped

2 tablespoons Dijon/English mustard

2 tablespoons single cream

1 tablespoon fresh chopped coriander


To make the rub - combine all the dry spices in a tray, spread them out and dry them out completely in a slow oven without burning them. Pound them using a mortar and pestle to a coarse powder. In a bowl mix the ground spices with vinegar, add the lamb and mix thoroughly to coat well. Set aside for 10 minutes

Heat the grill and cook the chops on a medium heat by searing them for 3-4 minutes each side to get a crisp skin and golden brown colour. Remove from fire and keep warm in an oven dish to rest preserving the juices and keeping it covered.

Collect the juices in a pan and reduce with tomato puree, jaggery and add the butter. Check the seasoning.

Boil the potatoes with turmeric and salt until tender. Drain and pass through a fine sieve and mix with the butter. Heat the clarified butter in a thick bottom frying pan, add the mustard seeds and when they begin to crackle, add the ginger and green chillies. Stir in the mashed potatoes; add the mustard paste and cream and sauté till the potatoes leave the side of the pan. Add the coriander leaves, mix well and remove from fire.

Divide the mash on to four plates, sit the chops on it and pour the sauce around for presentation.

This recipe is courtesy of top Indian chef Abdul Yaseen @ Darbaar and is one of his star BBQ dishes.

"Located in the heart of London’s City and very close to Shoreditch, Darbaar by Abdul offers a sharing dining experience inspired by the banquets of the Indian Royal Court in a vibrant yet relaxed setting. Set over an impressive 5,500 feet, it houses a 220-cover restaurant and bar, including an interactive grill seating area, 20-cover private dining room and a bespoke chef’s table for up to 12 people."