A small handful, washed and chopped coriander leaves
In a bowl large enough to hold the lamb chops, mix the yogurt with the Garam Masala, Turmeric and Black Pepper Spice Drops®. Coat the lamb chops with the yogurt and add the salt. Cover the bowl and leave to marinate in the fridge for up to an hour.
Heat a large griddle pan and add the oil or spray the oil.
Take the lamb chops out of the fridge and once the pan is very hot, carefully place the lamb chops into the pan. Cook for 2-3 minutes on each side until charred and coloured. Remove from the pan, using cooking tongs, and place them on a plate to rest.
Cover with foil and set aside.
Heat a pan on medium heat and add the oil.
Tip in the onion and cook on a gentle heat for 4 minutes until soft and slightly coloured.
Add the courgette or zucchini and baby tomatoes and cook for a further 2 minutes.
Drop in the Spice Drops® and add the water or stock. Stir well.
Add the drained chickpeas and stir again. Cover with a lid and cook for 5 minutes, so that the chickpeas are warmed through.
Sprinkle coriander leaves on the spiced chickpeas and serve with the lamb chops straight away.
RECIPES THAT ALSO USE BLACK PEPPER, CUMIN SEED, GARAM MASALA SPICES, SAFFRON, TURMERIC