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Ingredients

• 8 double-boned lamb best end chops - you will need to ask your butcher for these
• juice of 1 lime
• 3.0 tbsp malt vinegar
• 1.0 tsp chilli powder
• 125.0ml mustard oil or vegetable oil, plus extra for frying
• 85.0g gram flour (chickpea flour)
• 4 star anise toasted in a hot pan
• 3 green chillies
• 8 garlic cloves
• 1 small papaya , peeled, seeded and chopped

Description

One Of The Top-selling Dishes At London's Tamarind Restaurant, Alfred Prasad Creates An Indian-inspired Lamb Dish, Served With Fresh Mint

BBC Good Food