Dinner

Tandoori-Spiced Lamb Loin Chops with Charred Eggplant Purée, Crispy Chickpea Salad & Pomegranate-Tamarind Glaze

Name: Tandoori-Spiced Lamb Loin Chops with Charred Eggplant Purée, Crispy Chickpea Salad & Pomegranate-Tamarind Glaze
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 2 servings
Ingredients: 4 lamb loin chops (120g each), room temperature; 3 tbsp tandoori spice blend; 2 tbsp yogurt; 1 tbsp ginger-garlic paste; 1 tsp Kashmiri chili powder; 2 tbsp lemon juice; 2 large eggplants (400g), halved lengthwise; 4 tbsp neutral oil, divided; 4 garlic cloves, crushed; sea salt, black pepper; 1 tsp cumin seeds; 1.5 cups cooked chickpeas (canned, drained and patted dry); 0.5 tsp chaat masala; 0.5 tsp amchur (dried mango powder); 0.25 cup pomegranate seeds; 0.25 cup fresh cilantro, chopped; 2 tbsp lemon juice, divided; 0.25 cup pomegranate juice; 1 tbsp tamarind paste; 1 tbsp jaggery; 10 fresh curry leaves; 1 tbsp ghee; micro greens, for garnish

Two perfectly-seared lamb loin chops with tandoori spice crust, resting on a bed of charred eggplant purée infused with burnt garlic oil. A crispy, warm chickpea salad with chaat spices and pomegranate seeds tops the plate, finished with a pomegranate-tamarind gastrique and curry leaf oil. Ambitious technique, bold spicing, restaurant plating.

1500calper serving 57gprotein 89gcarbs 106gfat 20min prep 32min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this