Ingredients

Method

• 500 g–1 kg lamb chops
• 1 heaped T ginger-and-garlic paste
• 1 T mixed masala
• 1 to 2 t chilli powder
• 1 t cumin powder
• 1 t coriander powder
• 3 T oil
• 3 sticks cinnamon
• 4 cardamom pods
• 1 bay leaf
• salt, to taste
• 2 green chillies, split
• 1 sprig curry leaves
• 3–4 large onions, roughly sliced
• 2 medium/large tomatoes, grated (or 3–4 T tomato purée or 1 x 400 g can chopped tomatoes)
• 1 T mint finely chopped (optional)
• coriander, chopped, to garnish

Method

Ingredients

1. Marinate the chops in the ginger-garlic paste and all the powdered spices For 1 hour

2. Heat the oil in large saucepan that has a lid, adding more or less depending on the fat content of the chops. Once the oil is hot, add the cinnamon, cardamom and bay leaf to the oil and stir for about 30 seconds. Add the marinated chops and brown.

3. Once browned, cover with the lid and fry over a low to medium heat until tender. Stir occasionally and add a little water if necessary to prevent sticking. Add salt to taste, then add the chillies and curry leaves.

4. Stir, then add the onions. Increase the heat if necessary to prevent the onions from absorbing the oil. Fry uncovered until the onions are translucent, then add the tomatoes and mint if using. Fry uncovered until the tomatoes are cooked. Garnish with chopped fresh coriander.

ALSO READ: How making tomato chutney for a year taught me to cook

Find more chops recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos