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Author Notes: Chickpeas with spice, herbs and lemon are a street snack in Pakistan called Chaat, with bursts of Chaat masala, made up of piquant black salt, dried mango powder, cumin, coriander seeds and black pepper, its a salivating heady mixture that entices all the senses. Topped with lashings of sour tamarind chutney and coriander mint chutney, these are tantalising combinations that speak of a flavour of Pakistan. Served here with tamarind and brown sugar marinated grilled lamb cutlets is just a wonderful reminiscent flavour of home. —My Tamarind Kitchen
For the Tamarind lamb marinade:
- 4 lamb cutlets
- 2 tablespoons tamarind paste
- 2 teaspoons brown sugar
- 1 teaspoon Chaat masala ( Substitute Chaat masala by adding 1/2 tsp each of dry roasted ground cumin, coriander, brown sugar, salt and lemon juice to the tamarind paste)
- 1/2 teaspoon garlic puree
- Oil to brush the grill with
- Salt to taste
For the spicy chickpea salad:
- 1 tin chickpeas, or 250 g of pre-soaked dried and boiled chickpeas
- 1 teaspoon each of dry roasted and ground cumin and coriander seeds
- 1/2 teaspoon red chilli flakes
- 1 tablespoon each of chopped mint and coriander leaves
- Handful each of Pomodoro baby tomatoes, spinach, chopped cooked beetroo
- Salt to taste
- 1 piece Paneer cheese, chargrilled with lamb, cut into small pieces
- Juice of half a lemon
- Assemble salad by combine all the spicy chickpea salad ingredients above, place on plate. For the dry roasted red chilli, coriander and cumin seeds, heat a dry pan and roast until light brown, then bash in a mortar and pestle.
- Marinate the lamb by combining the ingredients for the lamb cutlets above, leave for few minutes. Brush or spray some oil on a grill pan and chargrill the paneer followed by the lamb, until cooked to desired time. Serve on top of the chickpea Chaat salad topped with a sprinkling of any remaining Chaat masala.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat