Trinidadian · intermediate
Trinidadian Tamarind Glazed Halal Lamb Chops With Pumpkin Choka
Seared halal lamb chops finished in a tangy scotch bonnet tamarind glaze, served alongside comforting mashed seasoned pumpkin.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Marinate the halal lamb chops with Trinidadian green seasoning, salt, and black pepper for 15 minutes.
- 02
Steam or boil cubed pumpkin for 12 minutes until tender, then drain and mash with minced garlic, geera, and a pinch of salt.
- 03
Whisk together tamarind paste, brown sugar, Scotch bonnet pepper, and 2 tablespoons of water in a small bowl.
- 04
Heat vegetable oil in a large skillet over medium-high heat and sear lamb chops for 3 to 4 minutes per side until browned.
- 05
Reduce heat to low, pour tamarind glaze over the chops, and turn them continuously for 3 minutes until sauce caramelizes onto meat.
- 06
Serve warm tamarind-glazed lamb chops over a spooned portion of garlic pumpkin choka.
A LITTLE KITCHEN KNOW-HOW
Pan Glazing
Reducing a fruit concentrate and sugar reduction directly around seared proteins at low heat to form a sticky, shiny coating.
Notes from the kitchen
- Pat lamb chops dry before searing to ensure a deep crisp crust before adding glaze.
- Unsweetened tamarind concentrate varies in sourness; adjust brown sugar slightly to achieve a balanced sweet-sour glaze.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.