Lamb Chops With Bangladeshi Spices.........

Ingredients :  

8 double-bouned lamb best end chops - you will need to ask your butcher for theses lime 

juce of 1lime

3 tbsp malt vinegar

1 tsp chili powerder

125ml mustard oil or vegetable oil ,plus extra for frying

85g gram flour(chickpea flour)

4 star anise toasted in a hot pan

3 green chilies

8 garlic cloves

1 small papaya, peeled ,seeded and chooped

Method:

1. Marinate the chops in the lime juice , vinegar , chilli powder and a pinch of salt  while you make you make the rest of the marinade.

2.Heat 100ml of the oil in a small saucepan and addthe gram flour,stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma . Transfer the paste to a bowl and leave to cool.

3.Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blendto a smooth paste.Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.

4. To cook the chops, preheat the oven to fan 180C/conventional 200c/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in large frying pan and fry the chops in batches for a couple of minutes on each side until browned.Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you lamb. Serve the chops with mint sauce and winter salad.