Green Chilli Paste is a modern British recipe (from British Indian Restaurants) for a classic stand-by of green chillies blended with oil, vinegar and water to form a paste that can be used as a source of chillies in curries or used as a dipping sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Green Chilli Paste.
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This is a classic British Indian Recipe (BIR) standby, a blend of green chillies with oil, vinegar and water rendered to a paste. Typically, this is made with green finger chillies, but you can dial up or down the heat of the paste depending on which precise green chillies you use (eg use jalapenos to make it milder or naga chillies for intensely hot).
For the First Marinade:
1 tsp meat tenderising powder
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tbsp oil
A generous pinch of salt
For the Second Marinade:
125ml (½ cup) Greek yoghurt
2 tbsp oil
2 tbsp tandoori masala
1 tbsp of cumin
1 tsp paprika
1 tbsp coriander powder
1 tbsp Kashmiri chilli powder
A small handful of fresh coriander, finely chopped
1 tbsp lemon juice
1 tsp of garam masala powder
A pinch of methi (dried fenugreek) leaves
1 tsp green chilli paste
A generous pinch of salt
Method:
In a large bowl mix together the tenderising powder, lemon juice, ginger-garlic paste, oil and salt. Stir to form a loose paste then add the lamb chops and toss to coat evenly with the paste. Transfer to your refrigerator and allow to marinate for an hour.
In the meantime, prepare the second marinade. In a separate bowl combine the yoghurt with the oil and then add all of the second marinade ingredients. When the hour is up, remove your lamb from the fridge and add the chops to the second bowl. Toss well to ensure they’re evenly coated then return to the refrigerator and chill for a minimum of an hour (best over night).
Remove the bowl containing the chops an hour before you are due to cook them so they can warm up to room temperature. If using a barbecue to cook pre-heat at this point.
Heat your grill (broiler) to high and then place the chops in the grill pan. Place under the hot grill and cook for around 8 minutes each side for pink lamb, or 10-12 minutes for well done.
Serve accompanied by a small side salad and a wedge of lemon.
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