Autumn is slowly creeping up upon us and before you know it, the big day will arrive! Most of us tend to start prepping for the festive season as early as possible to avoid the rush of last minute shopping but what’s the rush, why not relax and enjoy what autumn has in store for you. Fantastic lamb is in season and is available through summer into autumn, it is mature in flavour and delicate. Braised chops and a squash mash with a dash of Anisha Mistry Meat & Chicken Spice Mix. I know what you are thinking, braised chops and what is Anisha Mistry Spices? The truth is the cheaper cuts tend to have more fat and flavour and prefect for cooking with distinctive ingredients. When cooking with bold ingredients your approach should be rustic and assertive. A long and slow, braised lamb recipe is the perfect comfort food on a chilly autumn day.

Anisha Mistry Spices, available in vegetarian, meat and poultry and seafood to tickle your taste buds for a more flavoursome meal. Anisha Mistry Spices has a range of delectable festive recipes such as mouth-watering Braised Lamb chops with a warming squash mash. This irresistible dish will keep your guests in awe as the spicy richness from the braised chops will have them wanting more! Even better, this is recipe is quick and easy and won’t have you slaving in the kitchen.

Anisha Mistry Spices also makes the perfect affordable significant foodie gift for friends and family that love to cook. Inspired by the Surti, Gujarati tradition to eat with a variety of foods. It offers a step by step collection of spices packed in a stylish and earthy packaging. The best part – an easy to follow method, followed by an aromatic aroma and a list of minimal ingredients.

Furthermore, the wine and spices help to tenderise the meat and when it is cooked, the meat will simply fall from the bone. The lamb chops are cooked very slowly in a medium-bodied red wine, but remember never cook with wine that you wouldn’t drink yourself.

Prep Time: 20 minutes

Cook Time: 2 hours 20 minutes

Total Time: 2 hours, 40 minutes

Serves 2

Ingredients:
1 x Anisha Mistry Meat and Chicken Spice Mix (includes 1 x whole seed mix + 1 x spice mix)
6-8 lamb chops
4 tbsp olive oil
700-800g squash (butternut, pumpkin), seeded, peeled and roughly chopped
1 medium sized potato, peeled, roughly chopped
470ml/ 16fl oz medium-bodied red wine
1 onion, peeled and roughly chopped
1 garlic bulb, separated into cloves
1 litre/ 2 pints vegetable stock
60g/ 2oz unsalted cold butter
Salt and ground black pepper, for seasoning

Method:
Preheat the oven to 230°C/450 °F/Gas 8.
In a bowl, add ¼ tsp of the Meat & Chicken spice mix and 2 tbsp of olive oil, mix well and then coat each lamb chop in the mixture to cover lightly.
In a large ovenproof casserole heat the remaining 2 tbsp of olive oil, once hot, brown the lamb chops. Whilst the chops brown, a nutty, aromatic aroma will scent your kitchen, making your mouth water. Once browned remove the lamb chops and keep to one side. Pour in the red wine and allow it to penetrate with the spiced oil in the casserole dish. After 5 minutes add in the Meat & Chicken seed mix, bring to a gentle boil and leave to simmer until the wine has reduced by half. Add in 1tsp of Anisha Mistry spice mix, onion, garlic, squash, potato and finally the lamb chops.
Pour in enough vegetable stock to cover the meat, don’t worry if any bones are sticking out or if you have any stock left over.
Bring back to a simmer then place the casserole dish in the oven. Cook for 2 hours, checking from time to time that the meat is still covered and top up as necessary.
Once cooked, remove the chops and keep them warm. With a draining spoon, remove the squash and potatoes and place into bowl and mash with 20g of butter. The potato will help add thickness and depth to the squash.
Place the casserole on the hob and bring to a boil, boil for 10 minutes. Add in the remaining butter to create a rich glossy sauce. Check the seasoning then strain the sauce.
Serve warm and drizzle over with the remaining sauce.

This recipe is the perfect dish to have all of your guests festive holidays awaken with a pizazz of aromatic and lively ingredients. It holds amazing textures and aromatic flavours. The method is delicate and allows the spicy aromas to absorb into the lamb, which simply melts in your mouth. If you are willing to take a new lease of life on an autumn foodie favourite and if eating Anisha Mistry Spices is daring to tickle your taste buds this year then give it try.

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