For the Bombay spuds

450g cubed potatoes

1 tbsp each of coriander seeds, cumin seeds, dry fried and crushed in a mortar and pestle

tbs garam masala

tsp ground ginger

salt & pepper

2 crushed garlic cloves

3 finely sliced chopped red chillies

200g veg oil

100g cashews

1 tbs chopped coriander

6 finely chopped tomatoes

For the Lamb

100ml natural yoghurt

juice 1 lime

15g minced garlic

25mm piece ginger, grated

1 tsp cumin

2 tbsp ground coriander

1 tsp garam masala

pinch paprika


900g lamb chops, best end cut (MUST BE THICK CUT)

For grilling

butter and lemon juice

For the mint and coriander dip

3 green chillies

6 spring onions

large bunch coriander

big handful mint

juice 2 limes

50ml white wine vinegar

1 tsp sugar

Salt & Pepper

300ml natural yoghurt


1. Heat half the oil in an ovenproof dish. When smoking add the spuds, shake a little

2. Add all the spices, garlic, chilli and season well

3. Roast at 180C for about 25 minutes, fold in the tomatoes, coriander and cashews

4. Lamb - Mix the yoghurt and other marinade ingredients together. Cover the lamb well. Cover and chill 12 hours.

5. grill under hot grill for 8-10 minutes, turning once and basting with lemon and butter.

6. ‘dip’ – blend up the chillies, spring onion, coriander, mint, lime juice, vinegar, sugar and salt and pepper.

7. combine with the yoghurt and serve with chops and spuds.