Lamb Chops Chutney

Ingredients

• Lamb loin

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  6 chop, excluding refuse (yield from 1 raw or 570g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Spearmint

  Fresh

  2 tbsp or 11g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• Turmeric

  Spices, ground

  1 ⅓ tsp or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Onions

  Raw

  1 large or 150g

• Sugar

  White, granulated sugar

  1 ½ tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  8 sprigs or 18g

Directions

1. Combine lamb chops, salt, black pepper, ginger, and minced garlic in a bowl.
2. Heat olive oil in a large pan over medium heat.
3. Cook the marinated lamb chops for 5 minutes on each side until cooked through and slightly browned. Remove from the pan and set aside.
4. In the same pan, sauté onions and peppers until the onions are translucent.
5. Add mint leaves, mustard seeds, turmeric, chili powder, cumin, and coriander seed. Stir well.
6. Mix in the tomatoes and season with salt and sugar. Cook for 5 minutes, adding water if necessary.
7. Return the lamb chops to the pan, simmer for a minute, then garnish with cilantro.

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