Healthy dishes still have plenty of kick

Tandoori lamb chops
Tandoori lamb chops

For many of us, Indian food conjures up images of a naughty-but-nice takeaway or a quick and calorific ready meal.

But chef Dipna Anand is determined to prove that there are healthy ways to enjoy all your favourites, from tandoori dishes to Bombay potatoes, without sacrificing flavour.

“A lot of people think Indian food is oily and greasy, but that’s not the case at all,” says the 30-year-old, whose family has run the award-winning Brilliant Restaurant in London since the ’70s.

“You can still make, for example, a fantastic chicken tikka masala without using the butter and oils and fats. As long as you balance the spices, that’s what gives the dish its flavour.”

Here’s a great recipe to try.

Lightly slit the lamb chops on either side (three gashes on each side, not too deep).

Mix all the other ingredients together into a bowl thoroughly using a whisk.

Once the ingredients are completely combined together, add the lamb chops to the marinade and coat, using your hands to mix.

When the lamb chops are coated, leave in the refrigerator to marinate for at least 30 minutes, or preferably overnight for the meat to soak up the flavour better.

To cook the lamb chops, lightly grease an oven tray, lay the lamb chops flat on the tray and cook for about 25 minutes at 180c. Turn the chops over half way through cooking to cook evenly on the other side.


(Makes 12 pieces)

10 lean lamb chops, 3 green finger chillies, made into a paste, 1 tbsp ginger/garlic paste, 75g raw papaya (or unripe pineapple) made into a paste, 1½ tbsp white vinegar, 1 tsp salt or to taste, 3 tbsp chopped fresh coriander for garnish, 1 tsp cumin powder, ¾ tsp turmeric powder, ¾ tsp red chilli powder, ½ tsp white pepper powder, ¼ tsp nutmeg powder, ¼ tsp green cardamom powder