In every Indian home chops chutney is a favorite. This wholesome meal is actually a healthy meal if you use the correct amount of oil and correct oils, making sure most of the fat on the lamb is trimmed off.
Ingredients
Marinate for Chops
8 loin lamb chops washed
1 1/2 tbsp hot Kashmiri mix masala
1/4 tsp turmeric
1 tsp jeera powder
1 tsp dhania powder
1 tbsp lamb and steak marinate
1 tsp red chilli ginger and garlic paste
1 tbsp apple cider vinegar
Salt to taste
1/2 a onion sliced
Chutney
6 jam tomato liquidized
2 green chilli slit in half
1 tsp red chilli ginger and garlic paste
1 tsp xylitol
2 tbsp Kashmiri mix masala
1tbsp chilli powder
1/4 tsp turmeric
1 medium onion sliced
Curry leaf
Bay leaf
Cinnamon stick
1/4 tsp mustard seeds
1/4 tsp jeera seeds
Coconut oil / Olive oil
Coriander leaves chopped
Method
Marinate all the ingredients for chops making sure it is more of a paste.
Add a little olive oil or coconut oil to your pot.
Add sliced onions letting it fry for a minute.
Add your chops to fry on low for about 20 minutes until soft and cooked.
Remove chops onto a plate.
Using the same pot if there isn’t enough oil add a little more. Add your jeera seeds, mustard seeds, curry leaf, cinnamon stick and bay leaf. Let it sizzle for a minute.
Add your onions, chillies and ginger and garlic letting it cook till soft.
Add your liquidize tomato and all your spices, allowing it to cook on medium heat until oil rises till top.
Add your chops to your chutney five minutes before oil has risen. Letting it cook for another 10 minutes.
Garnish while hot on stove with freshly chopped coriander and curry leaves.
