Lamb Chops, Punjabi Panzanella, Kalonji and Crispy Chana and Roasted Onion and Chilli Chutney - Jame

Ingredients

• 6 x lamb chops
• 2 tsp ginger paste
• ½ tsp green chilli paste
• ½ tsp freshly ground black pepper
• ½ tsp salt
• 2 tbsp vegetable oil
• ½ tsp ground turmeric
• ½ tsp garam masala
• ½ tsp cumin seeds
• 3 tbsp natural (plain) yoghurt
• Handful of stale bread (naan, ciabatta, sourdough or, if you only have sliced, that’s ok too)
• Olive oil
• 1 garlic clove
• 1 medium red onion, finely sliced
• Sea salt (kosher salt)
• 2 tbsp sherry vinegar
• 300g (10 ½ oz) tomatoes – the ripest you can find.
• 1 tsp chaat masala
• ½ tsp nigella seeds (kalonji)
• A little fresh coriander (cilantro)
• 1 can chickpeas (garbanzo beans)
• ½ tsp chili powder
• 1 tsp garam masala
• 1 large onion, roughly cut into large chunks
• 4 fat garlic cloves
• 3 ripe small tomatoes, halved
• 1 red (bell) pepper, cut into eighths, seeds removed
• Thumb sized piece of fresh ginger, peeled and roughly chopped
• 3 green finger chillies
• 5 tbsp rapeseed (canola) oil
• 1 tsp salt
• 1 tsp black cumin seeds
• ½ small bunch of fresh coriander (cilantro)
• Juice of 1 lime
• To make the marinade, put all the ingredients in a bowl. Mix well and add the chops. You can do this a couple of days ahead of schedule for the best results.
• In a large bowl, mix the onion, sea salt and sherry vinegar well.
• Now , roughly chop your tomatoes. It is really important to transfer all of the tomato juice from the chopping board to the bowl , along with the tomatoes, as this becomes your dressing.
• Roast for about 20 – 25 minutes, turning the veg once or twice to ensure even cooking.
• When everything is burnished and coloured nicely, remove from the oven and allow to rest for ten minutes.
• Pop into a blender along with the coriander and lime juice. Blitz while warm until smooth. Check for salt and adjust if needed.