Ingredients

• 1 litre/1¾ pints full-fat milk
• 2 tbsp lemon juice
• 5 large onions
• thinly sliced
• 6 tomatoes
• roughly chopped
• 600ml/1 pint plain yoghurt
• 100g/3½oz fresh root ginger
• grated
• 8 garlic cloves
• grated
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1–2 tsp chilli powder
• to taste
• 2 tsp smoked paprika
• 2 tsp ground turmeric
• 1 tbsp runny honey
• 1 unwaxed lemon
• juice and finely grated zest
• 12 lamb chops
• 3 tbsp vegetable oil
• 1 dried chilli
• ½ tsp cumin seeds
• 5cm/2in piece fresh root ginger
• thinly shredded
• 3 small onions
• thinly sliced
• 1 fresh green chill
• chopped
• 1 tsp salt
• ½ tsp ground turmeric
• 1½ tsp chilli powder
• 200g/7oz cauliflower
• cut into florets
• 250g/9oz paneer (from above)
• cut into 2.5cm/1in cubes
• 4 tomatoes
• seeds removed
• cut into strips
• ½ tsp ground cumin
• ½ tsp garam masala

Directions

• For the paneer
• line a large sieve with a double layer of muslin cloth.
• Heat the milk in a large saucepan over a low heat for about 20 minutes
• until it comes to the boil. This must be done slowly. As it starts to bubble add 1 tablespoon lemon juice. When the milk starts to split
• remove from the heat
• add the rest of the lemon juice and stir until the liquid separates from the curds.
• Pour the mixture into the lined sieve and leave the whey to drain away. Run some cold water over the curd to rinse off any excess whey
• then bring the muslin together and squeeze to remove any moisture.
• Place into a plastic container
• place another plastic container on top and use heavy weights such as tins of tomatoes to weigh it down. Leave for 2 hours to set.
• For the lamb chops
• combine all the ingredients apart from the lamb in a bowl. Coat the chops with the marinade
• cover and set aside.
• For the cooked paneer
• heat the oil in a saucepan over a medium heat. Fry the chilli
• cumin seeds and ginger for 1 minute. Add the onions
• green chilli and salt and fry for 5 minutes
• or until the onions are soft but not coloured. Add the turmeric
• chilli powder and cauliflower and fry for 4 minutes. Lower the heat and add the paneer and tomatoes and cook for 5 minutes. Stir in the ground cumin and garam masala and set aside.
• For the lamb chops
• heat a large griddle pan over a high heat. Cook the chops for 2–3 minutes on each side
• depending on how you like your lamb cooked.
• Place the cooked paneer and cauliflower in the centre of a large serving platter
• top with the lamb chops and serve.