Name: Spiced lamb chops with silverbeet, chickpeas and yoghurt
Yield: 4
Ingredients: ½ tsp ground turmeric; ½ tsp ground coriander; ½ tsp garam masala; 8 lamb cutlets; 1 tbsp ghee or vegetable oil; 1 tbsp finely grated ginger; 1 garlic clove, finely chopped; 1 long green chilli, thinly sliced; 400 silverbeet, half the stalks thinly sliced, leaves coarsely chopped (about ½ bunch); 1 tsp brown mustard seeds; 400 gm canned chickpeas, drained and rinsed; 400 gm canned chopped tomatoes; 50 gm thick plain Greek-style yoghurt, plus extra to serve; Juice of 1 lime, plus extra wedges to serve; Coriander, to serve

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Spiced lamb chops with silverbeet, chickpeas and yoghurt recipe - Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well.

Serves 4

Ingredients

½ tsp ground turmeric

½ tsp ground coriander

½ tsp garam masala

8 lamb cutlets

1 tbsp ghee or vegetable oil

1 tbsp finely grated ginger

1 garlic clove, finely chopped

1 long green chilli, thinly sliced

400 silverbeet, half the stalks thinly sliced, leaves coarsely chopped (about ½ bunch)

1 tsp brown mustard seeds

400 gm canned chickpeas, drained and rinsed

400 gm canned chopped tomatoes

50 gm thick plain Greek-style yoghurt, plus extra to serve

Juice of 1 lime, plus extra wedges to serve

Coriander, to serve

Method

Main

1.Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well. Heat half the ghee in a large frying pan, add lamb and fry, turning once, until well browned on both sides (1-2 minutes each side). Transfer to a baking tray and roast until cooked to your liking (2-3 minutes for medium-rare). Rest for 5 minutes.

2.Meanwhile, heat remaining ghee in a frying pan over medium-high heat, add ginger, garlic, chilli and silverbeet stalks and fry until fragrant (30 seconds to 1 minute). Stir in mustard seeds and when they begin to pop, add silverbeet and cook, stirring occasionally, until wilted (3-4 minutes). Add chickpeas and tomatoes, season to taste and simmer until warmed through, then stir in yoghurt and lime juice and return to a simmer. Serve hot with spiced lamb cutlets, extra yoghurt, and lime wedges, and scatter with coriander.

Styling by Emma Knowles