Lamb Chops & Chutney (Curried) [Dairy free, Gluten free, Grains free, Sugar free]

Lamb chops!!!  Haven't had these in a while and thinking about what to cook for supper tonight, in my moms' kitchen, I grew nostalgic thinking about my dearest Dad....he made the best chops chutney in the world!!!  This typically authentic Indian recipe was our breakfast fare many a Sunday and he made the best tomato and onion chutney (gravy) that complimented many a meat-less meal too.  I miss our Sunday family breakfasts as my family are not big on a huge sit down affair for breakfast.  

I write confidently that chops chutney (as is known to us Indians lol) is the meal of choice for members of the Indian community at least once a week.  It is an easy and quick meal to prepare with many variations but most often made with the thin loin or rib lamb chops.  My preferred method is cooking this meal  slowly, allowing the lamb to blend with the simple spices and onion, in a slow braise and then rounding it off with FRESH tomato that have been grated or pureed, enabling a thick gravy.  This chutney or gravy may be used as a base for boiled eggs, canned or fresh fish, meatballs or sausage.

The tempering of this meal through your spice choice renders it as bland or spicy as you prefer.  This is very much a make up as you go along recipe with the basic ingredients of lamb chops, onion and tomato.  The quantities may be adjusted to suit individual and larger needs.

Served with a choice of vegetable sides, including a base of a slightly higher carbohydrate  to replace the rice or roti that is traditionally served with this meal, lamb chops and chutney is another fabulous tasting dish that is effortless in its preparation.

Ingredients

300g loin or rib lamb chops
1-2 small to medium sized onions, grated or thinly sliced
2-4 fresh, ripe tomatoes, grated or skinned and pureed in a blender
1-2 tsp freshly ground garlic and ginger
1 tblsp coconut oil or ghee or olive oil (I used coconut oil)
1tsp chilli powder
1/4 tsp tumeric powder
1/2 tsp garam masala
Optional: 1/2 tsp each of coriander and cumin powders
Himalayan or sea salt to taste
Fresh coriander to garnish
a dash of honey or date paste, if preferred, to add piquantness in taste
1-2 slivered green chilli's if preferred
few sprigs of curry leaves, Optional

Here's How

• Using a flat bottomed, preferably no-stick pan or pot, add in oil of choice.
• Once the oil has heated medium heat, add in the onions, green chilli, curry leaves and allow this to cook until softened.

 

• Add in the garlic and ginger, and the spice powders and mix well to combine.
• Add in the lamb chops, cover with the pan / pot lid and allow to cook for 10-15 minutes - you may need to add about a quarter cup of boiling water if the lamb chops stick to the pot. Although once the lamb releases its' juices and cooks covered, no water is required.

• Once the lamb chops are tender, add in salt to taste and the grated or pureed tomato and.
• Cook for a further 5-10 minutes and switch off the stove.  Allowing the chutney to thicken.

 

• Garish with coriander and serve with your choice of sides.