Lucknow, a large city in northern India, is the capital of the state of Uttar Pradesh. This aromatic Lucknowi curry paste is the perfect accompaniment to sweet lamb, served with a simple spiced risotto. The chutney adds heat and piquancy, tempered by the cooling raita. This wonderful Asian dish is a definite crowd pleaser and I hope that you enjoy it as much as I do. Quite frankly I could eat the chutney on a slice of bread and butter, it is that good.

Serves 2

4 to 6 lamb chops (depending on size and appetite) – you could also use lamb cutlets.

For the curry paste:

1 tsp red chilli flakes

10 mls lemon juice

3 tsp natural yogurt

1 tsp garam masala

1 tsp ground coriander

1 tsp ground cinnamon

1/1 tsp crushed black peppercorns

4 -6 crushed garlic cloves (start with 4, taste and add more if desired)

1tlb grated fresh ginger

Salt to taste.

For the chutney:

½ cup coriander leaf

1 tsp mint sauce

1 red chilli (de-seeded if you don’t want it too spicy)

½ ball of crystallised ginger

1 tlb lemon juice

Salt and pepper to taste

For the Raita:

2 heaped tsp natural yogurt

2-4 mint leaves (depending on size)

For the risotto:

50g risotto rice

2 shallots, finely chopped

2 cloves of crushed garlic

Knob of butter

Pinch of turmeric

Pinch of red chilli flakes

10gs mascarpone cheese

50 mls chicken stock

5g paneer cheese

½ tsp garam masala

½ tlb butter

Splash of white wine

Method:

Mix together all of the marinade ingredients. Add the lamb and ensure that it is well coated. Cover and leave to marinade in the refrigerator for at least four hours, but ideally overnight.

To make the raita, finely chop the mint and stir into the yogurt. Refrigerate until you are ready to plate. To make the chutney, put all of the ingredients into a blender or food processor, blitzing until you have a paste. Add a little water if necessary. Check the balance of flavours. Add more lemon juice for greater piquancy, more ginger for sweetness or more chilli for heat.

To make the risotto sauté shallots and garlic in the knob of butter over a low heat for approximately 5 minutes, until soft and translucent. Add the rice and dry spices, cooking for a further 10 minutes over a low heat. Gradually add the stock and wine, a small amount at a time, stirring continuously until the rice is al dente. Use more stock if necessary. Stir in the remaining butter and cheese.

To cook the lamb heat a griddle pan (or frying pan if you don’t have a griddle). Shake the majority of the marinade from the lamb chops before griddling for 4 minutes either side.

To plate, I use a metal ring to portion the risotto, but you could also use a ramekin, or spoon mounds of the rice into the centre of the plate. Lean the lamb against the rice, creating a little height. Dot the plate with the chutney and raita. Alternatively, you could serve the sauces in a dish at the table.