Lamb Chops Chutney

Ingredients

• Lamb loin

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Spearmint

  Fresh

  2 tbsp or 11g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. In a bowl, combine the lamb chops with a pinch of salt, black pepper, ginger, and garlic. Cover and refrigerate to marinate for at least 30 minutes, up to overnight.
2. Heat the olive oil in a large skillet over medium heat. Pat the lamb dry and sear for about 5 minutes per side until nicely browned and just cooked through. Transfer to a plate and tent loosely with foil.
3. In the same skillet, add the onion, red bell pepper, and hot chili pepper. Sauté over medium heat until the onion is translucent and the peppers begin to soften.
4. Stir in the mint leaves, mustard seeds, turmeric, chili powder, cumin seeds, and coriander seeds. Cook, stirring, until fragrant, about 30-60 seconds.
5. Add the diced tomatoes, a pinch of salt, and the sugar. Adjust to taste and simmer for about 5 minutes to thicken slightly, adding a little water if needed.
6. Return the lamb chops and any accumulated juices to the pan, spooning the chutney over them. Simmer briefly to warm through, then remove from heat and garnish with chopped cilantro.