4 Servings 22 min Cook
6 Chop, excluding refuse (yield from 1 raw Lamb Loin
1 Dash Salt
1 Dash Pepper
1 Tsp Ginger
2 Cloves, minced Garlic
1 Tsp Olive Oil
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Pepper Red Peppers
2 Tbsp Spearmint
4 Tsp Spices Mustard Seeds
1 1/3 Tsp Turmeric
1 Tsp Chili Powder
1 Tsp, whole Cumin
1 Tsp Coriander Seed
1 Cup Tomatoes
1 Large Onions
1 Dash Salt
1/2 Tbsp Sugar
1 Sprigs Fresh Cilantro
In a bowl, combined the lamb chops, salt, black pepper, ginger, and garlic paste together.
Place a large pan onto the stove top on a medium heat setting.
Stir in enough oil to cover the base of the pan.
Allow the oil to heat through
Add in the marinated lamb chops and cook for 5 minutes on each side.
The lamb chops should be cooked through and slightly brown on the surface.
Remove the lamb chops from the pan and set it aside.
Using the same pan, stir in the sliced onions and peppers.
Allow the onions to simmer until translucent.
Stir in the mint leaves and mustard seeds.
Simmer the mixture for a minute.
Add in the turmeric, chilli, cumin, and coriander seed.
Mix well.
Stir in the tomato and onions.
Season with salt and sugar.
Allow the tomatoes to cook for 5 minutes.
Stir in a little water if the chutney begins to cling at the base of the pan.
Allow the chutney to cook util the tomatoes and onions have formed a uniformed gravy.
Add in the fried lamb chops and simmer for a minute.
Garnish with freshly chopped cilantro.
