Traditional Indian style chutney chops

In Durban, this is well-known as a traditional family meal. Sometimes served with a crispy fried egg and a cup of hot frothy tea. It is easy to cook these chops on the braai as well

• Serves: 2
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 30 minutes

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Ingredients

Chops

• 1 kg lamb chops
• 15 ml (1 tbsp) ground ginger
• 5 ml (1 tsp) ground garlic
• 2,5 ml (½ tsp) salt
• ¼ tsp ground black pepper
• 15 ml (1 tbsp) chilli powder
• 2,5 ml (½ tsp) turmeric powder
• 2,5 ml (½ tsp) ground cumin
• 2,5 ml (½ tsp) ground coriander
• few sprigs of fresh thyme to garnish

Chutney

• 45 ml (3 tbsp) oil
• 1 large onion, sliced
• 1 green chilli
• sprig of curry leaves
• 2,5 ml (½ tsp) cumin seeds
• 1 tsp (5ml) ground ginger
• 1 tsp (5ml) ground garlic
• 1 tsp (5ml) curry powder
• ½ tsp (5ml) ground coriander
• 4 – 5 fresh tomatoes, peeled and grated
• ½ X 410 g can tomatoes, liquidized
• ¾ tsp sugar
• salt to taste
• chopped fresh coriander to garnish
• Spekko Royal Umbrella Jasmine Rice to serve

Method

1. First prepare the chops: Combine all spices as well as the lamb chops in a large mixing bowl. Allow to marinate for at least 1 hour.
2. To make the chutney: Heat oil in a large flat bottom pan.Add the onion, green chilli, curry leaves and cumin seeds, sauté until onions are translucent.
3. Add ground ginger, garlic, ground coriander and curry powder, fry for a minute.
4. Add fresh and canned tomatoes together with the sugar. Simmer for 5- 8 minutes.
5. Heat the oven to 200° C.
6. Place the chops on a baking tray and grill in the oven for approximately 10-15 minutes or until lightly browned. Remove from oven and cover the tray with foil.
7. Transfer grilled chops and pan juices into the pan with the prepared chutney.
8. Add salt to taste, stir then simmer for a further 4-5 minutes
9. Garnish with coriander and serve with Spekko Royal Umbrella Jasmine Rice.