Starters

Chops with Tomato puree

This dish can be served as a starter or as a main with naans, French bread or mashed potatoes.

Chops with Tomato puree

Print Recipe
Cuisine: Kenyan Asian Pakistani Serves: 6 Cooking Time: 25 minutes

Ingredients

    Stage 1

  • 2lb lamb chops
  • 1 cup low fat plain yoghurt
  • 1 tbs fresh crushed ginger
  • 1 tbs fresh crushed garlic
  • 1 tbs fresh crushed green chillies
  • 2 tsp salt
  • Use the above ingredients to marinate chops. Keep in a refrigerator for 2 hours or overnight

    • Stage 2

  • 2oz butter (or 4 tbs Olive oil)
  • 2 tbs tomato puree
  • 2 tbs coarsely ground cumin
  • 2 tbs coarsely ground dry coriander
  • 1 tbs ajwan
  • 1lb potatoes, peeled and cut into thick chips
  • 1 cup freshly sliced green coriander

Instructions

Stage 1

1

Add 3 cups water to chops in a pan and boil on low heat for 35 minus or until cooked through, you may need to add more water and boil further until chops are properly cooked

Stage 2

2

Remove chops into a bowl and discard the fat and any remaining liquids.

3

In a large saucepan add the butter or oil, tomato puree, cumin, dry coriander, and ajwan, stir fry for one min until well mixed.

4

Add the cooked chops, sliced potatoes and a cup of water, mix with a wooden spoon and cook covered on low heat (dhum) for 20mins.

5

Or mix well and place in an oven proof dish, cover tightly with foil and bake on medium heat until potatoes are cooked (approx 30mins).

6

Serve with French bread, mashed potatoes, or chips.

Meal: Starters
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