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Easy, comforting fusion pap ’n vleis - chops with chilli chutney

This article first appeared in City Press.

by: Irene Dasari | 01 Apr 2018
Irene Dasari cook

Centurion’s Irene Dasari is a self-taught home cook who loves to spoil her loved ones with delicious, bold-flavoured, global classic cuisine with an authentic spin. She shares her quick and easy recipes, and food-related advice daily on various social media platforms to people worldwide. This passionate cook is now on board to give #Trending readers her recipes. Enjoy!


Rub for chops:

  • 2kg lamb chops – washed and drained
  • 1 tsp turmeric
  • 2 tsp cumin and coriander powder
  • 2 tsp ginger and garlic paste
  • 2 tbs chilli powder


  • 1 chopped onion
  • 2 to 3 tbs olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 2 cans chopped tomatoes
  • 10 curry leaves
  • 5 to 10 green chillies – more or less depending on your taste
  • 2 stock cubes of your choice – beef, mutton, etc


Rub the chops with all the rubbing spices and refrigerate until needed.

Fry onion in olive oil in a large pot or pan with cumin seeds and bay leaves.

Crank up the heat and add the marinated lamb chops and fry until chops are brown, and all the liquid has dried. Add the canned chopped tomatoes, curry leaves, green chillies and stock cubes. Mix well and cook on medium heat for about 45 minutes until chops are well cooked. Add a little water at a time if necessary. Season to taste. Serve with pap cooked according to packet instructions.

Read more on: recipe  |  chops  |  meat

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