My mum is the best cook in the entire world! Well yes every child says that right? 🙂
Every time I want to cook, I message my mom for a recipe. Honestly I suck at Indian food even though I’m Indian. So last week, I decided to make Lamb chops chutney. This is one of my favorites from childhood and it was so easy to make, thanks to my mom.
This recipe can be altered for a larger group of people, this worked for around 5 people.
- Cooking oil
- 1 x Medium Onion
- 1/2 teaspoon Cumin (Jeera)
- 1/2 teaspoon of Mustard seeds
- 3 Cinnamon sticks
- 1 x teaspoon Ginger and garlic mix
- 1 x Turmeric powder
- 2 x teaspoons Masala (can vary as per the strength of the mix or the heat required)
- 6 to 8 grated tomatoes
- 4 curry leaves
- 1kg lamb chops
Pour oil into a heated pan then add chopped onions, cumin, mustard seeds, and the cinnamon sticks. Fry the onions until it turns a light golden brown. Keep stirring so the spices don’t get burnt, once everything is golden brown, add a teaspoon of ginger and garlic mix.
Stir for a few seconds then add 1/2 teaspoon turmeric powder and about 2 teaspoons of masala (depending on your masala and how spicy you want the curry). Stir the ingredients for a few seconds until everything is mixed properly.
Now you can add your grated tomatoes and curry leaves. Mix the tomato into the ingredients (in the pot already). Let this fry for around 15 minutes. Tomatoes should be melted into a purée before adding the lamb.
After 15 minutes add your lamb with salt and water, let it cook for around 45 to 50 minutes. Once the water is dry and chutney is cooked, taste salt and add some coriander to finish off your meal.
This dish goes perfectly with basmati rice or flat bread.
This is a warm cozy meal which is perfect for Sunday lunch, it’s always a hit at home. Happy cooking!