500g lamb chops , rinsed and excess water drained
8 tomatoes (grated)
1 large onion, 1/2 finely sliced and 1/2 grated
2 cloves of garlic, thinly sliced
3 green chillies
Salt to taste
1/4 teaspoons of sugar
3 teaspoon masala
3ml turmeric powder
1/2 teaspoon mixed cumin (jeera) and coriander (dhania) powder
3 mint leaves (chopped)
1 teaspoon ginger and garlic paste
Freshly ground black pepper
5 Ttsp Oil
1/4 teaspoon of mustard seeds
A handful of chopped coriander
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.
Add oil to the pot.
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 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, masala, 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 until the tomatoes and onions have formed a uniformed gravy .
Add in the fried lamb chops and simmer.
Garnish with freshly chopped coriander.
Prepared, tried and tested by: Reshika Singh
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