The air of uncertainty still looms large of what the future holds or simply the focus of the new norm.
Hence I’m always seeking nostalgic dishes, remembering times of days gone and what it used to feel and look like.
Preparing foods that reminds me of family gatherings and of my growing up years still brings a sense of comfort and heartiness to my home amidst these times.

Today is bleak and breezy, chilly and a sunless sky, I decided to treat the boys with a comforting hearty meal that is a big favourite in our home, we make it at least once a week, every single week.

For lamb chops chutney lovers, because there are plenty of us, this Durban style recipe is spicy, satisfying and utterly delicious. You’ll want to have it with crusty white bread to mop up all that tomato-slicked sultry juices.

It’s the kind of food you want to make where you want everything to happen in one pot, leaning on minimal pantry staples and using fresh sweet Romanitas tomatoes.

It’s works great using up any leftover chops you may have from the weekend braai.
There is only one tip to make the Lamb Chops in the right way and that is patience and slow cooking without adding any water.

If you’ve not eaten lamb chops before, lamb chops have a richer, more savoury flavour than beef. For a more tender meat, cook it to rosy, medium doneness. I admit that I like my meats fully cooked. No pink bits.

When it comes time to garnish, lamb loves the flavour of freshly chopped herbs. While mint or rosemary is the classic choice, my favourite option is always coriander.

LAMB CHOPS CHUTNEY

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Prep Time 10 mins

Cook Time 25 mins

Ingredients

  

• 8-10 lamb chops
• ⅓ cup oil
• 1 tsp bbq spice
• 1 tsp steak and chops spice
• 1 onion thinly sliced
• ½ tsp jeera seeds
• ½ tsp fennel seeds
• 3 tbsp homemade mix masala
• 1 tbsp Kashmiri Masala
• 2 tsp garlic and ginger
• 2 sliced green chillies
• 6 tomatoes (diced or grated)
• 2 tbsp tomato paste
• salt to taste
• 1 tbsp sugar
• freshly chopped coriander

Instructions

 

• Marinate the chops with all of the spices, except for the jeera and fennel seeds.
• Add the oil to a large skillet and fry the chops on both sides until browned. I did this in two batches. Keep aside until needed.
• In the same oil, fry onion and seeds. Add in the ginger and garlic. Sauté for a few seconds.
• Add in the tomatoes, tomato paste, salt, and sugar. Stir this and allow the tomatoes to cook until the oil floats to the surface, then chutney is cooked.
• Add in the fried chops and coriander.
• Simmer together for 10 minutes.
• Garnish with more coriander.
• Serve piping hot with extra chillies (optional), bread or rotis.