Description
Tender lamb chops simmered in a rich tomato, onion and masala chutney make a seriously tasty family meal. The fresh mint, chili, garlic and coriander give the gravy plenty of flavour without making it overwhelmingly hot.
Ingredients
Scale
- 1.1 lb - 500 g lamb chops, excess moisture patted dry
- 8 tomatoes, grated
- 1 large onion, divided, 1/2 finely sliced and 1/2 grated
- 2 cloves garlic, thinly sliced
- 3 green chilies, finely sliced
- Salt, to taste
- 1/4 tsp sugar
- 3 tsp masala
- 0.6 tsp - 3 ml turmeric powder
- 1/2 tsp mixed cumin (jeera) and coriander (dhania) powder
- 3 fresh mint leaves, chopped
- 1 tsp ginger and garlic paste
- Freshly ground black pepper, to taste
- 5 tsp oil
- 1/4 tsp mustard seeds
- A handful of fresh coriander, chopped
- A little water, as needed
Instructions
- Pat 500 g lamb chops dry with paper towel. In a bowl, season the lamb chops with salt and freshly ground black pepper, then rub in 1 tsp ginger and garlic paste. Leave them for about 10 minutes while you prepare the other ingredients.
- Heat 5 tsp oil in a large heavy based pan over medium heat. Add the seasoned 500 g lamb chops and cook for about 5 minutes on each side, or until nicely browned and cooked through. The exact time will depend on the thickness of the chops, so don’t rely only on the clock.
- Remove the lamb chops from the pan and set them aside. Keep all those tasty browned bits in the pan because they’re going straight into the chutney.
- Add 1/2 finely sliced large onion, 2 thinly sliced garlic cloves and 3 finely sliced green chilies to the same pan. Cook for 3 to 4 minutes, stirring occasionally, until the onion starts to soften and turn translucent.
- Add 3 chopped fresh mint leaves and 1/4 tsp mustard seeds. Stir and cook for about 1 minute, just until the mustard seeds start popping and the mint becomes fragrant.
- Add 3 tsp masala, 3 ml turmeric powder and 1/2 tsp mixed cumin and coriander powder. Stir everything together for about 30 seconds, keeping the heat moderate so the spices don’t burn.
- Stir in 8 grated tomatoes and the remaining 1/2 grated large onion. Add salt to taste and 1/4 tsp sugar. Cook for about 5 minutes, stirring occasionally.
- If the tomato mixture starts catching on the bottom of the pan, add a small splash of water and scrape up the browned bits. Continue cooking until the tomatoes and onions soften and turn into a thick, fairly smooth chutney style gravy. You want it cooked down enough to coat the lamb rather than sitting like a watery sauce.
- Return the browned lamb chops to the pan, spoon some of the tomato chutney over them and reduce the heat to low. Cover and simmer for about 8 to 10 minutes, turning the chops once so they soak up some of that flavour.
- Taste the chutney and adjust the salt or add another small pinch of sugar if the tomatoes are particularly sharp. Scatter over a handful of freshly chopped coriander just before serving.
Notes
Prepared, tried, and tested by Reshika
