Spicy Lamb Chop Chutney Curry |

Name: Spicy Lamb Chop Chutney Curry
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Indian
Ingredients: 4.4 – 4.5 lb = 2 kg lamb chops; 1 tsp turmeric; 2 tsp dhania jeera powder; 2 tsp ginger garlic paste; 2 Tbsp Kashmiri chili powder; 1 large onion, finely chopped; 1 tsp jeera seeds; 2 bay leaves; 2 Tbsp oil; 2 cans (400 g each) chopped tomatoes; 10 green chili, slit (adjust to taste); 1 sprig curry leaves (about 10 to 12 leaves); 1 stock cube (chicken, beef, or vegetable); 1 tsp salt, or to taste; 1/2 tsp black pepper (optional); 1/2 cup water, only if needed

Description

A big pot of lamb chops bubbling away in spicy tomato gravy is always a good idea. This one is bold, a little fiery, and perfect for scooping up with pap, mielie rice, or soft roti.

Ingredients

Units Scale

4.4 - 4.5 lb = 2 kg lamb chops
1 tsp turmeric
2 tsp dhania jeera powder
2 tsp ginger garlic paste
2 Tbsp Kashmiri chili powder
1 large onion, finely chopped
1 tsp jeera seeds
2 bay leaves
2 Tbsp oil
2 cans (400 g each) chopped tomatoes
10 green chili, slit (adjust to taste)
1 sprig curry leaves (about 10 to 12 leaves)
1 stock cube (chicken, beef, or vegetable)
1 tsp salt, or to taste
1/2 tsp black pepper (optional)
1/2 cup water, only if needed

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Instructions

In a large bowl, mix the 2 kg lamb chops, 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger garlic paste, and 2 Tbsp Kashmiri chili powder.
Toss everything well so the chops are coated. Let the lamb sit for at least 20 minutes or preferably an hour in the fridge.
Heat 2 Tbsp oil in a large heavy pot over medium heat.
Add the 1 tsp jeera seeds and 2 bay leaves. Let them sizzle for about 30 seconds until fragrant.
Add the 1 chopped onion and cook for about 6 to 8 minutes, stirring now and then, until the onion softens and turns lightly golden.
Turn the heat up to medium-high and add the marinated lamb chops with all the marinade.
Fry the chops, stirring often, until they start browning (10 to 15 minutes) and most of the liquid cooks off.
Stir in the 2 cans chopped tomatoes, 10 slit green chili, curry leaves, and 1 stock cube. Mix well so everything is coated in the tomato mixture.
Reduce the heat to medium-low, cover partially, and cook for about 40 to 50 minutes, stirring occasionally. The lamb should become tender and the sauce thick and rich.
If the pot looks too dry while cooking, add a splash of the 1/2 cup of water, a little at a time.
Taste and add 1 tsp salt and 1/2 tsp black pepper if needed. Let the curry cook uncovered for another 5 to 10 minutes so the sauce thickens slightly.
Serve the lamb chops hot with pap, mielie rice, roti, or crusty bread to soak up that spicy tomato gravy.

Notes

Created, prepared, tried, and tested by Irene