A local & lekker go-to recipe you’ll want to make again and again! Fluffy white basmati rice is topped with a sweet & spicy tomato relish, complemented by mouth watering thyme-coated lamb chops, and sautéed kale.
Durban-style Lamb Chops
Durban-style Lamb Chops
with sautéed kale & sweet tomato gravy
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cooked Chopped Tomato
- Dried Thyme
- Free-range Lamb Leg Chop
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Kale
- Onion
- Onions
- Spicy Rub
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
COOK THE RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft, 3-4 minutes. Add the grated garlic, the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, 15ml of sweetener, ½ of the sliced chilli, and 150ml of water. Simmer until reduced, 12-15 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme and season. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
SAUTÉ THE Kale
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Kale until slightly wilted, 1-2 minutes. Season.
EAT THE FOOD!
Make a bed of the rice, top with the sweet tomato gravy, side with the lamb, the Kale, and sprinkle over the remaining chilli (to taste). Well done, Chef!
COOK THE RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft, 3-4 minutes. Add the grated garlic, the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, 30ml of sweetener, ½ of the sliced chilli, and 300ml of water. Simmer until reduced, 12-15 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme and season. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
SAUTÉ THE Kale
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Kale until slightly wilted, 1-2 minutes. Season.
EAT THE FOOD!
Make a bed of the rice, top with the sweet tomato gravy, side with the lamb, the Kale, and sprinkle over the remaining chilli (to taste). Well done, Chef!
COOK THE RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft, 4-5 minutes. Add the grated garlic, the spicy rub, and fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, 45ml of sweetener, ½ of the sliced chilli, and 450ml of water. Simmer until reduced, 15-20 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme and season. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
SAUTÉ THE Kale
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Kale until slightly wilted, 2-3 minutes. Season.
EAT THE FOOD!
Make a bed of the rice, top with the sweet tomato gravy, side with the lamb, the Kale, and sprinkle over the remaining chilli (to taste). Well done, Chef!
COOK THE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
MAKE THE SAUCE
Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft, 4-5 minutes. Add the grated garlic, the spicy rub, and fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, 60ml of sweetener, ½ of the sliced chilli, and 600ml of water. Simmer until reduced, 15-20 minutes. Season.
FRY THE LAMB
Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme and season. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes.
SAUTÉ THE Kale
Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded Kale until slightly wilted, 2-3 minutes. Season.
EAT THE FOOD!
Make a bed of the rice, top with the sweet tomato gravy, side with the lamb, the Kale, and sprinkle over the remaining chilli (to taste). Well done, Chef!
Frequently Asked Questions
What is the preparation time for Durban-style Lamb Chops?
The preparation time for Durban-style Lamb Chops with sautéed kale & sweet tomato gravy is between 25 and 40 minutes.
What is the total time required to make Durban-style Lamb Chops with sautéed kale & sweet tomato gravy?
The total time required to make Durban-style Lamb Chops with sautéed kale & sweet tomato gravy is between 40 and 55 minutes.
How many servings does Durban-style Lamb Chops provide?
4 servings
What are the main ingredients in Durban-style Lamb Chops?
Cooked Chopped Tomato, Dried Thyme, Free-range Lamb Leg Chop, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Spicy Rub, White Basmati Rice
What is the nutritional information of Durban-style Lamb Chops?
Calories: 872, Carbs: 76 grams, Fat: grams, Protein: 37.5 grams, Sugar: 9.8 grams, Salt: 722 grams
How do I prepare Durban-style Lamb Chops?
EAT THE FOOD!: Make a bed of the rice, top with the sweet tomato gravy, side with the lamb, the kale, and sprinkle over the remaining chilli (to taste). Well done, Chef! SAUTÉ THE KALE: Return the pan to medium heat with a drizzle of oil. When hot, fry the shredded kale until slightly wilted, 1-2 minutes. Season. FRY THE LAMB: Place a pan or a grill pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel, coat with the dried thyme and season. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 5 minutes. MAKE THE SAUCE: Place a pot over medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes. Add the grated garlic, the spicy rub, and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, 30ml of sweetener, ½ of the sliced chilli, and 300ml of water. Simmer until reduced, 12-15 minutes. Season. COOK THE RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Durban-style Lamb Chops?
Cooked Chopped Tomato, Dried Thyme, Free-range Lamb Leg Chop, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Kale, Onion, Onions, Spicy Rub, White Basmati Rice
How many calories does Durban-style Lamb Chops have?
872 calories
How much fat content does Durban-style Lamb Chops have?
grams
Woolies Products in this dish
