Tamarind originates from northern Africa, and is a popular ingredient in many Indian and Middle Eastern cuisines. Take your dinner from ordinary to aussome with this easy, ethnic dish.
To prepare: Separate the meat from the shoulder blade on shoulder. Portion 4, 1 inch chops and reserve the rest of shoulder to braise. Dilute the tamarind pods in ½ of hot water until completely dissolved, remove seeds and marinate the chops with salt and pepper.
For the cannellini beans: Put olive oil in small pot and sauté minced garlic until golden brown, then place strained cannellini beans and warm through. Add 1 Tbsp of green onions and hold until ready to plate.
For the yogurt sauce: Make yogurt sauce by combining diced cucumber, cilantro, jalapeño and yogurt, season to taste with salt.
For the lamb: Sear lamb on a med-high cast iron pan without moving for 5 minutes. Sear on the other side for another 3-4 minutes until mid rare. Remove from pan and rest for approximately 3-5 minutes.
To assemble: Plate the beans and meat and a couple of dollops of cilantro & jalapeño tzatziki, garnish with green onions and serve with warm grilled pita. Drizzle some tamarind marinade over the chops if desired.