Recipe of the Week
Apricot stuffed Lamb Chops
Courtesy of
Philip Small


4 boneless Lamb chops
1/2 pound dried Apricots
2 cloves of Garlic, chopped
2 red Chillies, seeded and finely chopped
2 Tbsp. Apricot Jam
1 tsp. Garam Masala**

2 tsp. ground Coriander
2 tsp. ground Cumin
2 tsp. ground Mace
1 tsp. Paprika
Juice of three Lemons
2 Tbps. Olive Oil


Remove any membrane or fat from the chops that might interfere with tenderizing. Hammer the chops with a wooden tenderizer until about a quarter inch thick. Cut a pocket into each one with a sharp knife.

To make the stuffing, cook the garlic and chillies in the olive oil until soft. When done, place them, the apricots, and the remaining ingredients into a food processor and process until smooth.

Pack the stuffing into the pockets. Broil the lamb for 5-7 minutes, each side. Serve with mint sauce, chutney and rice.

**Garam Masala

4 tsp. cardamom seeds
2 (3-inch) cinnamon sticks, crushed
2 tsp. whole cloves
4 tsp. black peppercorns
3 Tbps. Cumin seeds
3 Tbps. Coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5-10 minutes, until browned, stirring constantly. Cool completely, then grind to a find powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to two months.

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