Chakalaka from a can? Not if we can help it, Chef! Learn how to make your own homemade chakalaka, a must-have recipe in any South African home. This amazing-tasting authentic relish is spooned over lip-smacking lamb chops, together with a golden baked garlic-butter sourdough baguette.
Lamb Chop & Chakalaka
Lamb Chop & Chakalaka
with garlic bread
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cannellini Beans
- Carrot
- Free-range Lamb Leg Chops
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Medium Curry Powder
- Onion
- Onions
- Sourdough Baguette
- Sourdough Baguettes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 20g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.
CHAKALAKA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 6-7 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 4-5 minutes. Add 50ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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, season, and rest for 5 minutes.
TIME TO EAT
Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chop. Enjoy, Chef!
Garlic Clove - 1
Sourdough Baguette - 1
Onion - 1
Tomato - 1
Medium Curry Powder - 10ml
Carrot - 120g
Cannellini Beans - 60g
Fresh Chilli - 1
Free-range Lamb Leg Chops - 175g
GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 40g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.
CHAKALAKA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 6-7 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 4-5 minutes. Add 100ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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, season, and rest for 5 minutes.
TIME TO EAT
Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef!
Garlic Cloves - 2
Sourdough Baguettes - 2
Onion - 1
Tomato - 1
Medium Curry Powder - 20ml
Carrot - 120g
Cannellini Beans - 120g
Fresh Chilli - 1
Free-range Lamb Leg Chops - 350g
GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 60g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.
CHAKALAKA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 8-10 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 5-6 minutes. Add 150ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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, season, and rest for 5 minutes.
TIME TO EAT
Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef!
Garlic Cloves - 3
Sourdough Baguettes - 3
Onions - 2
Tomatoes - 2
Medium Curry Powder - 30ml
Carrot - 240g
Cannellini Beans - 180g
Fresh Chillies - 2
Free-range Lamb Leg Chops - 525g
GARLIC BREAD
Preheat the oven to 200°C. In a small bowl, combine 80g of melted butter and the grated garlic. Cut 4-5 incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the garlic butter. Place the baguette directly onto a hot oven rack and an oven proof dish with water onto the oven floor. Bake until light brown and crispy, 12-15 minutes.
CHAKALAKA
Place a pan over a medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and browning, 8-10 minutes. Add the diced tomatoes, the curry powder, and the grated carrot, fry until fragrant and a bit saucy, 5-6 minutes. Add 200ml of water, the drained beans, and the sliced chilli (to taste). Simmer until reduced and thickened. Remove from the pan, add a sweetener (to taste), season, and cover to keep warm.
LAMB
Return the pan, wiped down, to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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, season, and rest for 5 minutes.
TIME TO EAT
Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef!
Garlic Cloves - 4
Sourdough Baguettes - 4
Onions - 2
Tomatoes - 2
Medium Curry Powder - 40ml
Carrot - 240g
Cannellini Beans - 240g
Fresh Chillies - 2
Free-range Lamb Leg Chops - 700g
Woolies Products in this dish
