Tamarind lamb chops

Tamarind lamb chops

At Home with Ben
Mark Roper

I cooked this on The Best in Australia. I absolutely love the flavours of this dish, and I also find it satisfying to make. The slow method of cooking the onions and spices with the potatoes gives it such depth of flavour. Plus, the final addition of tamarind, chopped chilli and mint gives the lamb a traditional flavour profile, but with the twist of spices!


Quantity Ingredient
2 tablespoons sunflower oil
3 onions, thinly sliced
1 tablespoon Garlic paste
1 tablespoon yellow mustard seeds
1 tablespoon ground coriander
1/2 tablespoon cumin seeds
1/2 teaspoon chilli powder
3 potatoes, sliced 1 cm thick
12 thick lamb chops
100g tamarind paste
200ml warm water
1 tablespoon chopped mint, to serve
1 large green chilli, chopped, to serve


  1. Heat the oil in a large frying pan over medium heat. Add the onion and a good pinch of salt and fry for about 15 minutes, or until golden and soft.
  2. Add the ginger paste and spices and fry for 2 minutes. Add the sliced potatoes and combine well with the onion and spice mixture. Continue to cook the potato and onion over low heat for 5 minutes, turning frequently, until the onion is a deep golden brown and the potatoes are cooked.
  3. Move the potato and onion to one side of the pan, or remove completely. Add the lamb chops and cook until they are coloured and cooked to your liking. Return the potato and onion mixture to the pan and combine.
  4. Combine the tamarind paste and water, then squeeze until the paste has dissolved. Discard the seeds and pulp. Add the tamarind to the lamb and potato mixture and mix well to heat through.
  5. To serve, transfer to a platter and sprinkle with the chopped mint and green chilli.
At Home with Ben
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