Hot & Spicy Lamb chops in Apple sauce
A taste adventure with a fusion recipe created by me using simple ingredients from Indian cuisine and marrying them with apples and cinnamon. A deeply satisfying rich apple flavoured sauce makes these lamb chops taste absolutely amazing.
- 6 fresh lamb chops serve 2
- For the marinade:
- -1 green chilli hot (2 green chillies if you handle spice well)
- -1/2 a bunch of coriander
- -salt to taste
- -red chilli powder 1 heaped tsp (2 -3 heaped tsp if you can handle the heat!)
- -freshly ground black pepper to dust onto the lamp chops
- For the sauce:
- -2 cinnamon rolls
- the light brown tightly curled ones
- not the thick bark variety - more on the difference between the two in a different blog post!
- -2 Bay leaves
- -1 apple sweet with red skin
- -half a juicy tomato
- -half a bunch of coriander
- -1/2 red onion sliced lengthwise
- -2 bunches of spring onions finely chopped
Level of difficulty Average
Preparation time 45mins
Cooking time 30mins
Cost Average budget
Wash and clean the lamb chops and marinate for atleast 2 hours, preferably overnight with salt,red chilli powder,black pepper freshly ground and a puree of half a bunch of coriander and one green chilli. Smear the chops well and cover the dish with plastic and leave in the fridge overnight for the flavours to really sink into the meat.
-In a saucepan add 2 large tbsp of sunflower oil or vegetable oil, saute' the finely chopped spring onions,red onion chopped lengthwise with the bay leaves, cinnamon sticks and cloves till the red onion turns pink and reduces.
-Now add the half an apple chopped into bite sized chunks.
-Saute' on a low flame for about 1 min and then add a puree of half a bunch or coriander,half a tomato and half an apple.
-Ensure you do not waste any of the purée and scoop out every last precious drop from the mixer by adding water and pour all of this into the saucepan,stir continuously and as it begins to bubble add the marinated lamb chops.
-The tomato in the puree and the apple in the puree and the bits in the saucepan should all work to now offset the otherwise hot spices - red chilli powder,black pepper and cloves.
-Cook on a low flame for 25-30 minutes or until the lamb chops are cooked well,add just enough water to ensure the sauce is not going dry as we want a thick rich gravy and open the lid in between and give the whole thing a stir to ensure it does not go dry or stick to the saucepan.
-You now have the most tender and well cooked lamb chops with a thick, well flavoured tasty green sauce.I loved biting into the bits of apple now then which had gone soft and yum during the process of cooking , what an absolute delight!
Try and use fresh ingredients.If you can't buy fresh coriander - a bottled puree works just as well. Please use red skin apples,I purchased the cheapest ones from my local supermarket.