The idea for this recipe - which is ace for barbecues - came from the disastrous news that our local Indian had stopped doing my wife's favourite dish. "The English don't like bones," they said. Not true! (For two)6 loin chops1 onionThumb of ginger, trimmed and clean Juice of ½ lemon3 cloves garlic, finely chopped2 small green chillis, finely chopped 4tbsp yoghurt (plus some to serve)Spices: 1tsp ground coriander, 1tbsp garam masala, ½tsp ground cumin, ½tsp ground turmeric, ½tsp chilli powder, pinch nutmegHandful fresh coriander1 beef tomato, cut in half 2tbsp ghee or butter1tsp coriander seeds1tsp cumin seeds120g long grain or basmati rice3tbsp pumpkin seedsFew threads saffronGrate the onion then squeeze out the water. Finely grate the ginger and mix both with the garlic, lemon juice, yoghurt, and ground spices. Season the mixture and marinade the meat in it for anything from an hour to a day.In a pan, fry the cumin and coriander seeds in the butter or ghee for a minute then add the rice, 250ml cold water and the saffron. Cover and bring to a simmer.Put the chops and tomato under a hot grill (or on the barbie). Once the rice is boiling, turn the heat down low for five minutes, then off, keeping the lid on for a final five minutes.The chops will be done after about seven minutes, so let them rest while you finish the rice by turning the pumpkin seeds through it. Serve with a blob of yoghurt and the coriander.Food & drinkChefsguardian.co.uk © Guardian News & Media Limited 2009 | Use of this content is subject to our Terms & Conditions | More Feeds
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