Lamb chops with garam masala, yogurt, peas, and baby potatoes

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25min + 1 night in the fridge

•

Easy

This spicy top dish with peas and baby potatoes immediately brings spring into the house! Discover the full recipe here

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Ingredients

What do you need?

Quantity: 4P

1 knob of butter
Black pepper and salt from the mill
+_1 kg lamb chops
160 g Greek yogurt
1 generous tablespoon Santa Maria Indian style Garam masala
2 cloves of garlic, grated

600 g fresh or frozen peas
1 spring onion
1 knob of butter
1 large shallot
1 kg steamed baby potatoes
1 knob of butter

Bouquet of thyme & bay leaf

1 knob of butter
Black pepper and salt from the mill
+_1 kg lamb chops
160 g Greek yogurt
1 generous tablespoon Santa Maria Indian style Garam masala
2 cloves of garlic, grated

600 g fresh or frozen peas
1 spring onion
1 knob of butter
1 large shallot
1 kg steamed baby potatoes
1 knob of butter

Bouquet of thyme & bay leaf

Preparation method

How do you make this?

Mix the yogurt, garlic, and spices well together and brush all the chops thoroughly with it.

Place them in the fridge overnight so that the yogurt and spices can penetrate the meat for a wonderfully flavorful result.

Take the meat out of the fridge one hour before you start cooking.

Finely chop the shallot and sauté it in a knob of butter.

Chop the rinsed spring onion, cut it in half, and add it with the steamed baby potatoes and peas, crumble some thyme & bay leaf over it, cover with a lid, and let simmer for 10 minutes.

Let a knob of butter foam in a pan and brown the chops in it, turn them after about 3 minutes or when they are nicely colored, and then cook the other side.

Serve with the baby potatoes and peas.

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