Many years ago, we were frequent visitors at Madhu’s Brilliant restaurant, Southall, UK.
Uncle Madhu (Maha) was originally from Kenya so he knew our palate well, and we loved that he offered Asian Kenyan cuisine, with the likes of mogo (cassava), passion juice, bhajias, methi chicken, butter chicken and zeera chicken.
Another speciality of the restaurant was their Chops Bhuna, a dish made with spring lamb chops with Madhu’s own take on the ingredients and hence the end result was a total surprise in taste. The lamb chops were always tender, dripping in an amazing masala of just the perfect consistency to go with naans or rotis.
Let’s hope this recipe comes close to their standards!
- 4 ozs (125g butter)
- 4 tbs oil
- 14 ozs ( 400g) finely chopped or grated onions
- 1 tbs fresh crushed ginger
- 1 tbs fresh crushed garlic
- 8 – 10 crushed green chillies (adjust to taste)
- 14 ozs (400g) finely chopped tomatoes
- 1 tsp turmeric
- 1 tsp red chillie powder (adjust to taste)
- 2.5 tsp salt
- 2lb (1kg) lamb chops
- 3 tsp ajwain
- 2 tsp garam masala
- 4 tbs fresh green coriander
Put the butter and oil into a pressure cooker or a deep pan, add the onions and fry until they turn light brown in colour, then add the ginger and garlic and fry together for 2-3 minutes, add the green chillies and tomatoes and cook together for 2 mins.
Add turmeric, red chillies and salt and mix altogether.
Add the chops, mix well and add enough water to cover the chops, cook covered on very low heat until water is absorbed, you may need to add more water until the meat is tender (approx. 40mins in the UK if its spring lamb).
If using a pressure cooker, let it whistle on medium heat for 10-12 minutes, switch off, cool and open very carefully.
Keep heat on low, use a wooden spoon to stir around the meat and keep on doing this until oil separates from the chops (bhun stage).
Bruise the ajwain in the palm of your hands and add to the chops, finally add the garam masala.
Remove the ready lamb chops bhuna into a serving dish garnish with the fresh coriander and serve with rotis or fresh naans.
It would be good to have some plain yoghurt or a raita to go with this dish.