RECIPE APPEARED IN THE GUARDIAN COOK SUPPLEMENT 5TH OCTOBER 2013
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. This salad of mine combines many attributes of my homeland, barbecue lamb is quintessentially Pakistani and I have combined it with an easy chickpea salad based on Chaat on the streets of Pakistan. I also combine some chargrilled Paneer cheese for added texture. The combination is warming and speaks of the many colourful facets of Autumn and memories of the authentic flavours of home.
Time cooking and prep: 25 minutes (if not left to marinate chops)
For the lamb:
4 lamb cutlets
2 tbsp tamarind paste
1 tsp Chaat masala (found in most South Asian shops)
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
1/4 tsp garlic puree
Oil spray or a little oil to brush the pan
For the chickpeas:
1 tin of chickpeas
1 tsp each of dry roasted and ground cumin and coriander seeds
1 dried red chilli
juice of half a lemon
2 tsp Chaat masala (substitute by adding a little more coriander, dried red chilli and cumin seeds in the salad)
1 tbsp each of chopped mint and coriander leaves
Handful each of Pomodoro baby tomatoes, spinach, chopped cooked beetroot
Salt to taste
Thinly sliced pieces of lemon with it’s zest, to toss in salad
2-3 slices of Paneer cheese, chargrilled with the lamb
1. Assemble salad by combine all the 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.
2. Marinate the lamb by combining the ingredients for the lamb 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.