Spiced Lamb Chops with Fruit Chutney

Home-made garam masala adds a fragrant spiciness to Mike Robinson's lamb chops with mixed fruit chutney
By Mike Robinson
Spiced Lamb Chops with Fruit Chutney
  • Rating:
  • Serves: 2
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 1 dashes of vegetable oil, shallow frying
  • 3 chump lamb chops

Dry rub

  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 pinches black pepper

Garam masala

  • 1 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • 1 tsp ground cardamom
  • 1 tsp turmeric
  • 1 tsp chilli powder


  • 1 tbsp garam masala
  • 2 red onions, sliced
  • 2 clove garlic, chopped
  • 3 cm ginger, cut into thin slices
  • 1 red chillies, finely chopped
  • 50 g sultanas
  • 50 g dried apricots, (Hunza)
  • 50 g dried mango, slices
  • 1 limes, quartered
  • 1 litres chicken stock, fresh
  • 1 tbsp tomato purée
  • 1 pinches black pepper


1. Mix together the dry rub ingredients and gently massage mixture into chops. Heat a lightly oiled griddle pan until hot and fry the chops until tender, about five minutes on each side, depending on the thickness of the meat.

2. For the garam masala, heat all the seeds in a dry pan for a minute or so, then grind in a pestle and mortar. Mix in the powdered ingredients. Left over garam masala can be stored in a tightly lidded jar for up to three months.

3. For the chutney, heat the vegetable oil in a large pan on a medium heat. Tip in the onions and add the garam masala, garlic and ginger strips. Add the chilli, dried fruit and the lime. Pour in the stock and stir in the tomato puree. Cook down over a medium heat until the chutney has thickened, about 20-30 minutes.

4. Serve the chutney with the chops and accompany with a spicy vegetable dish such as yogurt and chapattis.

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