Lamb chops with Indian spices
One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint
Spicy potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 800g potatopeeled and cut into small cubes
- 2 tbsp olive oil
- 1 tsp mustard seed
- 1 tsp turmeric
- 2 tsp garam masala
- 140g frozen pea
Nutrition: per serving
- kcal236
- fat7g
- saturates1g
- carbs39g
- sugars2g
- fibre4g
- protein7g
- salt0.04glow
Method
step 1
Cover the potatoes in cold salted water, then bring to the boil. Simmer for 5 mins, until just tender. Drain and allow to steam dry for a few mins. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Tip in the potatoes and toss well so they are coated in the spices. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more. Season well before serving.
