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!
White Basmati Rice - 75ml
Onion - 1
Garlic Clove - 1
Spicy Rub - 15ml
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Free-range Lamb Leg Chop - 175g
Dried Thyme - 5ml
Kale - 50g
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!
White Basmati Rice - 150ml
Onion - 1
Garlic Clove - 1
Spicy Rub - 30ml
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Free-range Lamb Leg Chop - 350g
Dried Thyme - 10ml
Kale - 100g
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!
White Basmati Rice - 225ml
Onions - 2
Garlic Cloves - 2
Spicy Rub - 45ml
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Free-range Lamb Leg Chop - 525g
Dried Thyme - 15ml
Kale - 150g
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!
White Basmati Rice - 300ml
Onions - 2
Garlic Cloves - 2
Spicy Rub - 60ml
Fresh Chillies - 2
Cooked Chopped Tomato - 400g
Free-range Lamb Leg Chop - 700g
Dried Thyme - 20ml
Kale - 200g
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
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