LAMB CHOPS CURRY
Happy Spring day to you all – I am back in Gauteng, the land of bright sunshine and short days – it’s surprising how after spending only a month abroad I am still adjusting to the early darkness at home. NinaTimms photography tips made me aware of the importance of natural light when taking pictures of food – the long days in London were a definite advantage in this regard.
I thoroughly enjoyed being a mum again and spending time with Luscious Lynn and Lovely Linda and it was not easy saying good bye to them.
My last weekend whizzed past – Luscious Lynn had booked tickets for us to see a DJ – Paul van Dyk, play in a well known club, The Ministry of Sound – I had an awesome time there.
Lovely Linda and me.
Rajen and I will be leaving for Durban tomorrow for the weekend and hopefully the weather will be warm – will post more London experiences later.
Living almost like a local I enjoyed the food shopping experience in London– both Luscious Lynn and Lovely Linda enjoy lamb and during my stay I had bought lamb chops from different supermarkets as well as a halaal butcher – the tastiest was the Scotch lamb cutlets from Marks and Spencer – the meat was tender and succulent. I have been cooking this lamb curry for many years and it is a family favorite.
LAMB CHOPS CURRY
8 lamb chops
1 onion, thinly sliced
1 large tomato, grated
4 cloves garlic, grated
1 piece of fresh ginger (thumb size – I enjoy ginger – you can use less), grated
1 Tablespoon curry powder (can increase or decrease quantity according to taste)
¼ teaspoon turmeric powder
1 teaspoon cumin / coriander powder
1 teaspoon gharum masala
1 teaspoon salt (adjust according to taste)
½ cup frozen peas
2 -3 medium size potatoes
Fry onions in a pan until just start turning brown.
Add the tomatoes, garlic, ginger, curry powder, turmeric, cumin/coriander powder, gharum masala and salt.
Mix well and cook until all the ingredients are blended – this can take +- 5 minutes.
Add the lamb chops to the pan and mix into the curry sauce.
Cook for about 8 minutes stirring occasionally.
Add the peas. Add sufficient hot water to cover the chops. Lower the heat and simmer for 30 minutes adding more water if necessary.
Add the potatoes and cook for about 20 minutes or until the potatoes are fully cooked.
Garnish with coriander.
Serve with rice and sambals.