Ingredients

Method

• 4 lamb chops
• 1 t salt
• 1 T chilli powder
• 2 T oil
• 1 onion, chopped
• 1 sprig fresh curry leaves
• 1 t ginger-and-garlic paste
• 3 tomatoes, chopped
• 2 green chillies, chopped (optional)
• 1 t ground turmeric
• sugar, to taste
• 5 g coriander, chopped, to garnish
• fried curry leaves, to garnish
• basmati rice, for serving
• pickled red onions, for serving

Method

Ingredients

1. Place the lamb chops in a bowl, add ½ t salt and 1 t chilli powder. Toss, then rub the chops with a splash of oil.

2. Heat the oil in a pan over a medium heat, then add the lamb chops. Fry on both sides, making sure not to burn them. Cook for approximately 4 minutes per side; they should be a good charred colour.

3. Remove the chops from the pan and deglaze the pan with ¾ cup of water, then add the onion, curry leaves and ginger-and-garlic paste. Cook until browned, then add the tomatoes. Add the chillies if using.

4. Add the remaining chilli powder, turmeric, salt and sugar. Reduce the heat and cook for 10 minutes, adding some water if necessary.

5. Add the lamb chops to the pan, garnish with coriander and fried curry leaves. Serve with the rice and pickled onions.

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Production: Khanya Mzongwana
Photography: Toby Murphy