Spicy Indian Lamb Chops with Butternut Squash & Sweet Potatoes

Whilst looking for dinner inspiration earlier, I turned to Nigella's 'Kitchen' book which I hadn't looked through in a while. I came across her recipe for 'Indian Rubbed Lamp Chops' and remembered how much I'd be wanting to try them so I set off to gather the ingredients. The recipe called for a number of different spices; coriander, cumin, ginger, cloves, cayenne pepper and cinnamon but she did suggest that you could just use a Madras curry powder instead. I had some garam marsala which worked beautifully (seeing as it's made up of all the above mentioned spices bar the cayenne pepper.)

A few pages later I come across 'Indian Roast Potatoes' which inspired my mixture of butternut squash and sweet potatoes with some indian spices.

Spicy Indian Lamb Chops (adapted from Nigella's Indian-rubbed Lamb chops) 

Serves 2

• 4 small lamb chops (or 2 large ones)
• Garlic infused olive oil 
• 3 tsp garam marsala
• ½ tsp cayenne pepper
• Salt and pepper

1. In a wide, shallow bowl or dish, mix the garam marsala, cayenne pepper and a large pinch of salt and pepper. 
2. Heat 2 tablespoons of olive oil in a frying pan on medium heat.
3. Dip each lamp chop into the spices, covering on both sides. 
4. Then fry them for about 3 minutes on each side, or more if you like it well cooked. 

Indian Roast Butternut Squash & Sweet Potatoes
Serves 2

• 2 small sweet potatoes, peeled and diced
• 1 small butternut squash, peeled and diced
• 2 tsp ground tumeric
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp smoked parika
• 1 tbsp garlic olive oil
• 1 small red onion
• Juice of half a lemon

1. Preheat oven to 200° C. 
2. Mix all the spices in a small bowl.
3. In a roasting dish, add the peeled, diced sweet potatoes and butternut squash drizzled with the garlic olive oil.
4. Sprinkle the spice mix over the veg in the roasting tray and shake well to evenly distribute. 
5. Roast in the oven for 45 minutes until crisp.
6. Whilst waiting for that to cook, dice a red onion and leave it in a bowl with the lemon juice to marinate.
7. When the veg is ready, mix with the onion and serve!

You could also just boil the squash and potatoes together then blend with the spices to make a spicy mash, mmm!

 I know you can never go wrong with Nigella recipes, but since I made my own adaptions I still wasn't sure what to expect. But wow! The flavours were so amazing, I couldn't stop picking at sweet potato and squash, very addictive... And the lamb was very flavourful and juicy inside, It had a nice spicy flavour but not too spicy. Delicious.

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