Lamb Chops Chutney

Ingredients

• Lamb loin

  raw, trimmed to 1/4 in fat, choice

  6 chop, excluding refuse (yield from 1 raw or 570g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Ground ginger

  1 tsp or 2g

• Garlic

  raw

  2 cloves, minced or 6g

• Olive oil

  1 tsp or 5g

• Red bell pepper

  raw

  1 medium or 119g

• Red chili pepper

  raw

  1 pepper or 45g

• Spearmint

  2 tbsp or 11g

• Mustard seeds

  Compliments

  1 tsp or 4g

• Turmeric

  ground

  1 ⅓ tsp or 3g

• Chili powder

  1 tsp or 3g

• Cumin seed

  1 tsp, whole or 2g

• Coriander seed

  1 tsp or 2g

• Tomatoes

  canned, whole

  1 cup or 242g

• Onion

  raw

  1 large or 150g

• Salt

  table

  1 dash or 0.4g

• Granulated sugar

  white

  ½ tbsp or 6g

• Cilantro

  raw, coriander leaves

  9 sprigs or 20g

Directions

1. In a bowl, combined the lamb chops, salt, black pepper, ginger, and garlic paste together.
2. Place a large pan onto the stove top on a medium heat setting.
3. Stir in enough oil to cover the base of the pan.
4. Allow the oil to heat through
5. Add in the marinated lamb chops and cook for 5 minutes on each side.
6. The lamb chops should be cooked through and slightly brown on the surface.
7. Remove the lamb chops from the pan and set it aside.
8. Using the same pan, stir in the sliced onions and peppers.
9. Allow the onions to simmer until translucent.
10. Stir in the mint leaves and mustard seeds.
11. Simmer the mixture for a minute.
12. Add in the turmeric, chilli, cumin, and coriander seed.
13. Mix well. Stir in the tomato and onions.
14. Season with salt and sugar.
15. Allow the tomatoes to cook for 5 minutes.
16. Stir in a little water if the chutney begins to cling at the base of the pan.
17. Allow the chutney to cook util the tomatoes and onions have formed a uniformed gravy.
18. Add in the fried lamb chops and simmer for a minute.
19. Garnish with freshly chopped cilantro.