Lamb Chops Chutney, I know some of the names for our Indian dishes here in South African sounds rather strange. This is simply lamb chops cooked in a tomato chutney. Simple Lamb Chops Chutney is exactly what it is, no fancy ingredients required. A Tomato Chutney is made from tomatoes, onion, chilli and a hint of spice. It is a very basic kind of tomato sauce and you can add just about anything you like to the sauce. Usually it’s sausages, eggs, meatballs, paneer; the list is endless.
I cook this Simple Lamb Chops Chutney just the way my mum cooked it. Her dish was very simple, she used just a few ingredients but it always tasted out of this world. I think the secret was all that extra oil…haha! I didn’t add much oil to my dish because the lamb has enough of it’s own fats but if you wish to add more, go for it.
You can use canned tomatoes or fresh tomatoes. Although fresh tomatoes is always better for some dishes. Here in Johannesburg we don’t always find roma tomatoes, which is what we use in our Indian dishes. They are sweeter and juicy and it’s why we love using them.
There are many different variations to this recipe.However, my mum always let her chops steam first, then it was fried. She then added the ingredients for the chutney to the same pot the chops is cooked in. I think that’s also where all the flavor comes in.
You should all know how much I love thyme, so I’ve added that too. Thyme is also one of my mum’s favorite herbs, i remember her using it any chance she got. The apple doesn’t fall far from the tree hey…lol!
I don’t have loads of instructions for this recipe because it really is that simple. But as usual feel free to drop me a message if you need help.
Hope you all stay safe and keep practicing social distancing. Lots of love
Simple Lamb Chops Chutney
- 500 gram/6 lamb chops
- 4 sprigs fresh thyme
- 1/2 cup water
- 2 tsp vegetable oil
- 1 onion finely chopped
- 1 spring onion finely chopped
- 1 tsp ginger/garlic paste
- 2 green chillies
- 1 sprig curry leaf
- 1 tsp masala or chilli powder
- 1/2 tsp turmeric
- 4 large roma tomatoes
- 1/2 tsp sugar or more if required
- Remove excess fat off the lamb and season with salt and pepper. Place it in a wide bottomed pan, add half cup water and thyme. Bring it to a boil, cover the pan and reduce the heat to a low setting. Allow the chops to simmer until all the water has dried up. Take off the lid and allow the lamb chops to brown on both sides. Should take about 20 minutes
- Cut some crosses at the top of each tomato. Place it in freshly boiled water for a few minutes. Remove the tomatoes from the water and remove the skin. Place tomatoes in a blender and blend until pureed. Set aside
- Once the lamb chops are cooked, add 2 teaspoon oil. Add the spring onion and onion and fry until onion is golden brown (lamb chops will remain in the pot) . Add the ginger/garlic paste, curry leaf and chillies. Fry for a minute. Mix in the turmeric and masala and fry for 2 minutes. If you feel it's going to burn add a few drops of water
- Add the tomato puree. Season with salt. Add the sugar and cook for about 20-25 minutes until the tomatoes are cooked and oil surfaces to the top.
- Serve with rice or roti