Wal is a member of the family who supplied me with fruit and vegetables from their Cuba St market for well over a decade. They are simply a wonderful family of people who work extremely hard and provide old-fashioned service that is rarely seen these days. I am fortunate enough to count them as great friends. I love their company and conversation, but it’s their traditional Indian cooking that simply blows my mind. Wal's Tandoori chops are legendary, and he’s been kind enough to share them with me. I’ve added this simple mild eggplant and yoghurt sambal that works a treat alongside.
Step 1: Wal's Marinated Lamb Chops
Place the chops in a mixing bowl. Add the rest of the ingredients and massage into the chops. Refrigerate for a day or two for best results.
Step 2: Roasted Eggplant Sambal
Pre heat the oven to 200 degrees.
Take the eggplant and cut in half lengthwise. Place in a roasting dish skin side down. Brush the flesh with the oil then sprinkle the turmeric and the ground cumin over the halves. Place in the oven and cook for 30 minutes or so until the eggplant are golden brown and very soft. Remove from the oven and leave to cool completely.
Once cold, take a spoon and remove the soft flesh from the skin. Rough chop and place in a bowl. Now add the fresh chili, red onion, yoghurt, lime juice and coriander leaves. Stir to combine, taste and season accordingly with salt and pepper. Refrigerate until required.
Step 3: Cooking and Serving
Preheat, your tandoor oven, flat top or char grill to high heat. Season the chops with salt and pepper. Oil the heated cooking surface and cook the chops until slightly crispy and charred around the edges.
Serve with a dollop of the roasted eggplant sambal, halved limes and chopped coriander.
Photography by Kieran Scott