“Our lamb chops have become a signature dish at Cassia. We have guests who come in each week to just have their Cassia lamb chop fix. This recipe uses a key spice blend called chapli kebab masala, which was introduced to the north of India by the Mughal kings. The spiced cream is inspired by Goan cuisine, which is in turn influenced by Anglo-Portugese flavours — it provides balance to the heat, and adds tanginess to the dish.” — Chandni Sahrawat

SERVES 4

1 tbsp red chilli powder

2cm piece of ginger and 2 cloves garlic, peeled and finely chopped into a paste

1 tbsp chapli kebab masala (we use Shan brand)

1 tsp salt

1⁄3 cup canola oil, plus extra for frying

1kg lamb racks, cut between the bone into 6–8 individual chops

Parsnip Ribbons

1 parsnip, peeled and cut into ribbons using a potato peeler

sea salt

canola oil to fry

Spiced Creme Fraiche

1 tbsp garlic pickle (we use Mother’s Recipe brand)

250g crème fraiche (or cream cheese)

juice of 1 lemon

In a large bowl combine the chilli, ginger and garlic paste, masala and salt. Add the oil and combine well. Add the lamb chops and rub the marinade all over them. Cover the bowl and place in the fridge to marinate for 45–60 minutes. Bring to room temperature before cooking.

To make the parsnip ribbons pour oil into a medium-sized frying pan to a depth of 1cm. Heat the oil to 170°C over a medium-high heat. If you don’t have a thermometer, drop a cube of bread into the oil; it’s ready when the bread turns golden brown in 15–20 seconds. Deep-fry the parsnip ribbons for 1–2 minutes or until light brown. When done, remove the parsnip ribbons with a slotted spoon and drain on a prepared baking tray. Season with sea salt and put aside.

Heat a large frying pan over a medium heat, add 1 teaspoon of canola oil and sear the chops for 1 minute, then turn over and cook for a further 1 minute (you may need to do this in two batches). They should be cooked to medium, with a nice golden crust. Remove the pan from the heat, remove the chops and rest on second prepared baking tray while you make the spiced crème fraiche.

Blend the garlic pickle, crème fraiche and lemon juice in a food processor for 1 minute until well combined. The consistency should be like mayonnaise.

To serve, stack 2–3 chops on each plate, cutlet end up. Dollop some spiced crème fraiche on the side and garnish with parsnip ribbons.

Note: ‘Shan’ and ‘Mother’s Recipe’ brands are available at Indian supermarkets.

Read Chandhi’s Kitchen Confessional

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