Ingredients
| 1 eggplant, cut into rounds | |
| 1 small red onion | |
| zest and juice of 1 lime | |
| vegetable or coconut oil, for frying | |
| 600g tomatoes, cut into wedges or slices | |
| 1 green chilli, sliced | |
| 1 tablespoon bonito flakes (alternatively use 2 teaspoons fish sauce) | |
| a good sprig or two curry leaves | |
| 2 teaspoons cumin seeds | |
| a good pinch chilli flakes | |
| SPICED LAMB CHOPS | |
| 1 tablespoon coriander seeds | |
| 1½ teaspoons cumin seeds | |
| 1½ teaspoons fennel seeds | |
| 1½ teaspoons black peppercorns | |
| ½ teaspoon chilli flakes | |
| ¼ teaspoon turmeric | |
| 8 lamb chops |
I’m still thinking about a meal I had at Sri Lankan restaurant Rambutan in London last year. Fond memories of the heady aromas of spices and charcoal-grilled foods, a richly flavoured ray curry and especially some fiery lamb ribs. It sent me on a deep dive into the cuisine and one where I thank myself for having the foresight to buy and plant the tiny seedling curry leaf tree that I picked up from my local Indian spice shop. It’s thriving despite my constant picking of its sprigs.
This fresh, hot, sour and spicy salad is a great foil for heavily spiked lamb chops. Maldives fish flakes – dried flakes of tuna – feature often in Sri Lankan cuisine. They are not readily available here, so I used bonito flakes instead, but you could use some fish sauce or leave it out if you prefer.
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Instructions
| 1. | Sprinkle the eggplant slices with some salt and set aside for 30 minutes. Pat dry. |
| 2. | Slice the red onion thinly and put into a bowl with ¼ teaspoon salt and the lime zest and juice. Set aside for at least 10 minutes. |
| 3. | Heat the oil in a pan and fry the eggplant slices until golden and cooked through (alternatively you could grill these on a barbecue). |
| 4. | Put into the bowl with the onion. Add the tomatoes and the green chilli and stir to combine. |
| 5. | If using the bonito flakes or fish sauce, stir through now. |
| 6. | Arrange the sambol ingredients in a serving dish or platter. |
| 7. | Fry the curry leaves and cumin seeds in 2 tablespoons of oil until fragrant and the curry leaves are crisp. |
| 8. | Remove from the heat and add the chilli flakes. Pour over the salad and serve with the spiced lamb chops. |
| 9. | SPICED LAMB CHOPS |
| 10. | Toast the coriander, cumin, fennel and black peppercorns in a dry pan. |
| 11. | Cool slightly and then grind in a spice grinder or with a mortar and pestle. |
| 12. | Stir through the chilli flakes and turmeric. |
| 13. | Rub the spices onto the meat and ideally leave to marinate for a few hours (or overnight). |
| 14. | Grill or pan fry the lamb chops until cooked to your liking. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings