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🍽️ Spicy Tomato Sauce with Crispy Lamb Chops

1032 kcal · 30 min · 4 servings

Ingredients

• 2 kg tomato
• 35 g ginger
• 2 chili pepper
• 100 g shallot
• 5 tbsp olive oil
• 3 tbsp brown sugar
• 2 tbsp tomato paste
• salt
• 8 lamb chop
• pepper from the mill
• parsley
• 4 tbsp butter
• 1 tbsp curry

Instructions

1. 1. Make a small cross on the bottom of the tomatoes.
2. 2. Pour boiling water over the tomatoes for one minute.
3. 3. Immediately cool the tomatoes in cold water.
4. 4. Peel the skin off the tomatoes.
5. 5. Cut the tomatoes into quarters.
6. 6. Remove the seeds and the pulp.
7. 7. Dice the pulp roughly.
8. 8. Peel the ginger.
9. 9. Dice the ginger finely.
10. 10. Make a slit in the chili peppers.
11. 11. Remove the seeds from the chili peppers.
12. 12. Rinse the chili peppers.
13. 13. Chop the chili peppers finely.
14. 14. Peel the shallots.
15. 15. Dice the shallots.
16. 16. Heat three tablespoons of olive oil in a pan.
17. 17. Stir the sugar into the hot oil.
18. 18. Stir the tomato paste into the mixture.
19. 19. Add the diced tomatoes to the pan.
20. 20. Cook the tomatoes over medium heat until the sauce is thick.
21. 21. Season the tomato sauce with salt.
22. 22. Rinse the lamb chops.
23. 23. Pat the lamb chops dry.
24. 24. Season the lamb chops with salt and pepper.
25. 25. Heat the remaining olive oil in a pan.
26. 26. Fry the lamb chops in the pan for three to four minutes.
27. 27. Rinse the parsley.
28. 28. Shake the parsley dry.
29. 29. Chop the parsley finely.
30. 30. Remove the lamb chops from the pan.
31. 31. Keep the lamb chops warm.
32. 32. Add the butter to the hot pan.
33. 33. Stir the curry into the butter.
34. 34. Stir the chopped parsley into the curry butter.
35. 35. Place the tomato sauce on the plates.
36. 36. Place the lamb chops on the tomato sauce.
37. 37. Pour the curry butter over the chops.

Nutrition per serving

• kcal: 1032
• Protein: 61 g · Fett/Fat: 74 g · Carbs: 31 g