This is my simple, old-fashioned lamb chops chutney recipe. I call it old-fashioned because it’s a classic dish that has been a favourite in our family for generations. We often enjoyed this for breakfast on a Sunday.
It’s also a great dish to prepare if you have leftover chops from a braai.
I hope you enjoy my version of chops chutney.
INGREDIENTS
- 1 kg lamb chops
- 6 large tomatoes, grated
- 1 sprig curry leaves
- A few sprigs of thyme
- 2–4 sliced chillies
- 1 heaped teaspoon ginger & garlic
- 3 1/2 plastic tablespoons mixed Kashmiri masala (Gorima’s Special Mix)
- 1/2 teaspoon turmeric
- Fresh coriander
For the Marinade:
– 1 plastic tablespoon mixed Kashmiri masala (Gorima’s Special Mix)
– 1/2 teaspoon turmeric
– 1 teaspoon dhania jeera powder
– 1 teaspoon salt
– 1 teaspoon pepper
– 1/2 teaspoon steak & chops spice
METHOD
- Lightly season the lamb chops.
- In a hot pan, add a little olive oil and cook the chops over medium heat until done.
- Remove the chops and, in the same pan, add sliced onions, curry leaves, fresh thyme, ginger, garlic, and green chillies. Cover and allow the onions to cook. Add Kashmiri masala and turmeric, and let the spices braise nicely before adding the grated tomatoes. Cook for 10-12 minutes.
- Season with salt and return the chops to the pan, coating them with the chutney.
- Garnish with fresh coriander and enjoy!