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Ingredients

1 kg Ox liver, cubed
4 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Black pepper
1 Tbsp Paprika
1 tsp Salt
5 Tbsp Oil
1 Onion, sliced
4 Tbsp Steakhouse sauce
4 Tbsp Worcestershire sauce
2 Tbsp Chilli flakes

Method

Season ox liver with Seven Colours Grill Seasoning™, pepper, paprika and salt. Heat oil and pan-fry liver and onion. Once the liver is well browned and has cooked through (there should be no blood coming from the inside), add Steakhouse sauce, Worcestershire sauce and chilli and sauté for 5 minutes.
TIP: You can also add red and green peppers, tomatoes or garlic when you add the onions.

Durban Chops Chutney Recipe by Aunty Maurine

Durban’s iconic Chops Chutney.

Thank you very much to Aunty Maurine, for sharing her special recipe for this wonderful dish, so that we can all cook it at home.

Author: Aunty Maurine

Prep Time: 10

Cook Time: 60

Total Time: 1 hour 10 minutes

Yield: 4 1x

Category: Curry

Cuisine: Indian

Ingredients

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Sunflower Oil

Jeera Seeds (to taste)

2 Bay Leaves

Chopped Onion

1 tsp tumeric

2 tsp dhania jeera powder

2 tsp ginger and garlic paste

2 tbs Kashmiri chilli powder

2 kgs Lamb Chops

2 cans chopped tomatoes

Curry Leaves

Green Chillies (to taste)

1 stock cube of your choice

Instructions

In a bowl, marinate your lamb chops with the 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 2 tbs Kashmiri chilli powder

Fry 1 chopped onion in very little oil with a teaspoon of jeera seeds and 2 bay leaves.

Crank up the heat and add the 2kg marinated lamb chops marinated and fry until chops are brown and all the liquid has dried up.

Add 2 cans chopped tomatoes, curry leaves, 10 green chillies (more or less depending on your taste) & 1 stock cube of your choice to chops.

Mix well and cook on medium heat until chops are cooked.

Add a little water at a time only if necessary.

Season to taste.