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 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 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 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!
Frequently Asked Questions
What is the preparation time for Lamb Chop & Chakalaka?
The preparation time for Lamb Chop & Chakalaka with garlic bread is between 20 and 35 minutes.
What is the total time required to make Lamb Chop & Chakalaka with garlic bread?
The total time required to make Lamb Chop & Chakalaka with garlic bread is between 35 and 50 minutes.
How many servings does Lamb Chop & Chakalaka provide?
4 servings
What are the main ingredients in Lamb Chop & Chakalaka?
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
What is the nutritional information of Lamb Chop & Chakalaka?
Calories: 1134, Carbs: 118 grams, Fat: grams, Protein: 49.4 grams, Sugar: 22.5 grams, Salt: 1184 grams
How do I prepare Lamb Chop & Chakalaka?
TIME TO EAT: Dish up the chakalaka, side with the toasted bread, and the sizzling lamb chops. Enjoy, Chef! 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. 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. 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.
What should be prepared from my kitchen to make Lamb Chop & Chakalaka?
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
How many calories does Lamb Chop & Chakalaka have?
1134 calories
How much fat content does Lamb Chop & Chakalaka have?
grams
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