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Lamb Chops with Spicy Tomato Puree

Lamb Chops with Spicy Tomato Puree
470
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 4 servings
2 kilograms Beefsteak tomato
35 grams Ginger root
2 Chile peppers
100 grams Shallots
5 tablespoons Olive oil
3 tablespoons brown Sugar
2 tablespoons Tomato paste
Salt
8 Lamb cutlets
freshly ground pepper
Parsley
4 tablespoons Butter
1 tablespoon Curry
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Preparation steps

1

Blanch the tomatoes for 1 minute with boiling water. Quench with cold water and peel. Cut into quarters, remove the seeds and chop the coarsely. Peel and finely chop the ginger. Slice the chillies, remove the seeds. Rinse and finely chop. Peel and dice the shallots. Heat 3 tablespoons of olive oil. Add the sugar and tomato paste and stir.

2

Add the tomatoes and let boil over moderate heat until thick. Season with salt. Rinse the lamb chops, pat dry and season with salt and pepper. Heat the remaining olive oil in a pan and add the lamb chops. Cook for 3-4 minutes. Rinse the parsley, shake dry and chop finely. Remove the lamb chops from the pan and keep warm. Add the butter and curry to the pan. Stir in the parsley. Serve the tomato puree with the lamb chops and curry butter on plates.