Oven cooked lamb chop curry

This is an invention of my Mum’s. A hybrid Indian/chinese casserole, requiring minimum effort. Marinade your lamb for anything from 4-24 hours for yummy for a delicious dinner.


PREP TIME 15 minutes

COOK TIME 40 minutes

YIELD: 6-8 SERVINGS

Ingredients

  • 15 lamb chops, thinly cut
  • Half a tin of chopped tomatoes
  • 4 tablespoons Worcester sauce
  • 2 tablespoons dark soya sauce
  • 2 tablespoons HP sauce
  • 1 tablespoons ground ginger
  • 1 tablespoons ground garlic
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground coriander
  • Half a teaspoon ground cumin
  • 2 teaspoons red chilli powder
  • 1 teaspoon garam masala
  • Half a teaspoon tumeric

Method

In a large casserole combine all the marinade ingredients, mix in the lamb chops and transfer to the fridge to marinade for 8-24 hours.

Heat your oven to 170 degrees and cook for about 45 minutes.

I love to serve this with a jacket potato and a simple green salad.

Are you interested in a step-by-step masterclass on how to cook this recipe? Please fill out the form below and I'll be in touch!

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