Cooking ‘Fever’-ishly: Pap ’n vleis — Chops with chilli chutney

2018-05-30 06:01
PHOTO: food24

PHOTO: food24

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INGREDIENTS

Rub for chops:

2 kg lamb chops — washed and drained

1 tsp turmeric

2 tsp cumin and coriander powder

2 tsp ginger and garlic paste

2 tbs chilli powder

Chutney:

1 chopped onion

2 to 3 tbs olive oil

1 tsp cumin seeds

2 bay leaves

2 cans chopped tomatoes

10 curry leaves

5 to 10 green chillies — depending on your taste

2 stock cubes of your choice — beef, mutton, etc

METHOD

Rub the chops with all the rubbing spices and refrigerate until needed.

Fry onion in olive oil in a large pot or pan with cumin seeds and bay leaves.

Crank up the heat and add the marinated lamb chops and fry until chops are brown and all the liquid has dried up.

Add the canned chopped tomatoes, curry leaves, green chillies and stock cubes.

Mix well and cook on medium heat for about 45 minutes until the chops are well cooked.

Add a little water at a time if necessary.

Season to taste.

Serve with pap cooked according to packet instructions.

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