Chops chutney is a savoury dish with lamb chops in a tomato based gravy. It is seasoned with fresh herbs and spices. Served with either rice, roti or bread, it is a quick and easy to prepare dish that uses everyday ingredients in your kitchen.
Ingredients
- 6 lamb chops (best end), rinsed and excess water drained
- 10 low acidic (jam) tomatoes, grated
- 1 large onion, 1/2 finely sliced and 1/2 grated
- 2 cloves of garlic, thinly sliced
- 1 green chilli
- 1 red chilli
- Salt to taste
- 1 1/2 teaspoons of sugar
- 1 teaspoon of chilli powder
- 3ml  turmeric powder
- 1/2 teaspoon mixed cumin (jeera) and coriander (dhania) powder
- 3 mint leaves, chopped finely
- 1 teaspoon ginger and garlic paste
- Freshly ground black pepper
- Oil
- 1/4 teaspoon of mustard seeds
- A handful of chopped coriander
Picture by the author
Method
- In a bowl, combined the lamb chops, salt, black pepper, ginger and garlic paste together.
- Place a large pan onto the stove top on a medium heat setting.
- Stir in enough oil to cover the base of the pan.
- Allow the oil to heat through.
- Add in the marinated lamb chops and cook for 5 minutes on each side.
- The lamb chops should be cooked through and slightly brown on the surface.
- Remove the lamb chops from the pan and set it aside.
- Using the same pan, stir in the sliced onions, garlic, red and green chillies.
- Allow the onions to simmer until it turns a translucent colour.
- Stir in the mint leaves and mustard seeds.
- Simmer the mixture for a minute.
- Add in the turmeric, chilli, cumin and coriander powders.
- Mix well. Stir in the grated tomato and onions.
- Season with salt and sugar.
- Allow the tomatoes to cook for 5 minutes.
- Stir in a little water if the chutney begins to cling at the base of the pan.
- Allow the chutney to cook util the tomatoes and onions have formed a uniformed gravy .
- Add in the fried lamb chops and simmer for a minute.
- Garnish with freshly chopped coriander.
