Meatopia At Home recipes

Karan Gokani’s Sri Lankan-inspired lamb chops with pol roti and katta sambol


This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to for the chefs’ recipe videos, saved in our Story Highlights.

Karan Gokani is chef and director of Hoppers, a Sri Lankan-inspired restaurant group in London that’s much-lauded for its fragrant flavours and mouth-watering recipes. Karan loves to put his own twist on authentic culinary traditions — a great example of which was his unctuous, fragrant grilled spiced bone marrow dish at Meatopia 2019. These chops, along with the rustic pol roti and relish-like katta sambol sides, are great served on their own or as part of a bigger spread with curries and dal. Expect your kitchen to smell amazing, and for a few new ingredients to find their way into your store cupboard.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

Karan Gokani’s Sri Lankan-inspired lamb chops with pol roti and katta sambol

For the chops:
4 lamb chops, skin removed (you can retain some of the fat cap if you like, but add a couple of extra minutes cooking time to render it)
2 large garlic cloves
Half an inch of root ginger, peeled
1⁄2 tsp ground turmeric
2 inches pandan leaves ​​(available at most Asian supermarkets, keep frozen once you get them)
1 stick lemongrass
1 sprig fresh curry leaves ​(available at most Asian supermarkets, keep frozen once you get them)
1 1⁄2 tsp Sri Lankan Roasted curry powder (Jaffna Curry Powder, if possible. You can use Madras Curry Powder if you can’t find any SL curry powder, but it won’t be the same!)
1⁄2 tsp chilli pieces (or crushed chilli)
1⁄4 lime
2 tbsp rapeseed or vegetable oil

For the katta sambol:
1 medium onion, diced
1 tsp chilli pieces
¼ tsp Maldive fish chips, ground (if you can’t get them, use Japanese bonito flakes or 1/4 tsp fish sauce).
Juice of ¼ lime (or more to taste)
¼ tsp salt (or more to taste)

For the pol roti:
1 cup plain white flour
1⁄2 cup grated fresh coconut (ideally fresh, or frozen fresh coconut. At a pinch, you can use desiccated coconut soaked in boiling water for 30 mins and then squeezed)
1⁄4 cup red onion, diced
¼ tsp salt (or more to taste)
1 green chilli, finely chopped
1 sprig curry leaves, julienned
2 tbsp coconut oil
Warm water, as required



You’ll want to marinate your lamb chops either overnight or at least 3—4 hours before you’re ready to cook. To do this, smash 2 large garlic cloves and half an inch of ginger together in a pestle and mortar to form a paste. Add to the lamb chops in a large bowl along with the turmeric and a good pinch of salt. Rub everything together and leave to marinate in the fridge if leaving overnight. Allow the meat to come to room temperature before you start cooking.

When you’re ready to cook, make the second part of your marinade by crushing together the pandan leaves, chopped lemongrass and curry leaves in the pestle and mortar. Rub over the chops along with the remaining ingredients and set aside for 30 minutes to 4 hours.

Meanwhile, make the katta sambol by crushing together all the ingredients in a pestle and mortar until you get a coarse but evenly-mixed consistency.

Get your coals to a medium-high heat and place the lamb chops directly over them. Cook for 3—4 minutes on each side with the lid on. If you’ve chosen to leave the fat cap on, add an extra couple of minutes with the chops stacked upright together (hold together with tongs, if necessary) so the fat caps are directly over the coals and the fat can render. Once cooked through, leave to rest on a cool part of the grill away from direct heat or on a wire rack while you get everything else together.

While the chops cook and rest, make your pol roti. In a bowl, combine all the ingredients adding a little water at a time and kneading until everything comes together as a fairly firm dough that does not stick to your hands. Rest for 10-15 minutes, then divide into three or four pieces and shape into balls. Using an oiled metal dish or dinner plate, flatten each ball out evenly into rough circles, without using any extra flour. Peel off carefully, rub coconut oil on both sides and place onto a pre-heated cast iron pan over the grill. Cook on each side until you see some golden-brown spots appear. Don’t worry if they aren’t evenly browned. Char over direct heat for 30 seconds on each side if you like, or finish on the pan. Garnish the rotis with a dollop of coconut oil or butter and some freshly grated coconut.

If serving these dishes as a meal, Karan recommends serving the chops as starter and the roti and sambol along with a vegetable, meat or dhal curry.