What you'll need: For the chops: 2kg lamb chops 1 tsp turmeric 2 tsp cumin and coriander powder 2 tsp ginger and garlic paste 2 tsp chilli powder For the Chutney: 1 onion, finely chopped 3 tsp olive oil 1 tsp cumin seeds 2 bay leaves 2 cans chopped tomatoes
What you'll need:
For the chops:
- 2kg lamb chops
- 1 tsp turmeric
- 2 tsp cumin and coriander powder
- 2 tsp ginger and garlic paste
- 2 tsp chilli powder
For the Chutney:
- 1 onion, finely chopped
- 3 tsp olive oil
- 1 tsp cumin seeds
- 2 bay leaves
- 2 cans chopped tomatoes
- 10 curry leaves
- 5 to 10 green chillies (depends on how hot you like it!)
- 2 beef stock cubes
Time: 1 hour
Rub your lamb chops well with all the ingredients for the rub. Keep in the fridge for at least two hours, preferably overnight.
In a large frying pan, get your oil nice and hot before frying your chopped onion. You want them softened, translucent, and smelling divine. Add the cumin seeds and bay leaves to the pan, and stir well.
Turn up the heat, and add the lamb chops to the pan with the onions. Brown the chops until coloured all over, and then add the stock cubes, the chopped tomatoes, the curry leaves, and the chillies. Mix it all together, and simmer on a medium heat for about 40-45 minutes, adding water from time to time if it is looking too dry. Season to taste, and serve piping hot with rice or South African pap (maize porridge).
This lamb dish will go brilliantly with a stunning Cabernet Sauvignon. Pair it with the Glenelly Estate Cabernet Sauvignon 2015 -- it sure is going to work like a dream!
There you have it -- a special recipe for Pap ‘n Vleis!
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