Masala lamb chops with cheesy peas

Masala lamb chops with cheesy peas

Recipes From a Normal Mum
David Loftus

If there were two words to make me giggle they would have to be ‘cheesy peas’. Silly sounding, yes, but such a fine accompaniment to a lamb chop that I’m willing to risk sounding like a children’s TV presenter in order to dish them up. The name raises a smile but the taste delivers a satisfied silence.


Quantity Ingredient
1 tablespoon groundnut or sunflower oil
1 small onion, peeled and finely chopped
1 teaspoon Bell blend garam masala
1/2 teaspoon cumin seeds
2 lamb chops
thumbnail-sized piece fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
2 tablespoons tomato puree
1 teaspoon ground cayenne
3 tablespoons cream cheese
1 tablespoon lemon juice
200g frozen peas
a few coriander leaves, for serving


  1. Heat the oil in a frying pan over a medium heat, add the onions and fry until they are starting to brown at the edges. Add the garam masala and cumin seeds and fry for 1 minute before adding the lamb chops. Leave to brown on one side for 3 minutes before turning and repeating on the other.
  2. Mix together the ginger, garlic, tomato purée, cayenne, cream cheese and lemon juice and pour over the chops and into the pan. Turn the heat down to low and leave to bubble for 15 minutes. Add 2 tablespoons of water and the peas, stir and turn the heat up to high for 3 minutes before serving sprinkled with coriander leaves. Serve with rice, roti, naan or a chopped salad.

Ideas for cream cheese

  • Stir into mashed potato with a little chopped spring onion to perk up bangers and mash. Or mix with icing sugar and lemon zest and spread over digestive biscuits for cheat’s cake. Or spread on rye bread and top with smoked salmon off-cuts, a little lemon juice and a lot of black pepper.
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