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)
- 4 small lamb chops (or 2 large ones)
- Garlic infused olive oil
- 3 tsp garam marsala
- ½ tsp cayenne pepper
- Salt and pepper
- In a wide, shallow bowl or dish, mix the garam marsala, cayenne pepper and a large pinch of salt and pepper.
- Heat 2 tablespoons of olive oil in a frying pan on medium heat.
- Dip each lamp chop into the spices, covering on both sides.
- Then fry them for about 3 minutes on each side, or more if you like it well cooked.
Indian Roast Butternut Squash & Sweet Potatoes
- 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
- Preheat oven to 200° C.
- Mix all the spices in a small bowl.
- In a roasting dish, add the peeled, diced sweet potatoes and butternut squash drizzled with the garlic olive oil.
- Sprinkle the spice mix over the veg in the roasting tray and shake well to evenly distribute.
- Roast in the oven for 45 minutes until crisp.
- Whilst waiting for that to cook, dice a red onion and leave it in a bowl with the lemon juice to marinate.
- 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.