Nec timeo, nec sperno
- 8 thick mutton chops 20 mm thick
- 1 tablespoon cooking oil
- 2 onions finely chopped.
- 3 tomatoes peeled and chopped
- 2 tablespoons fruit chutney
- 1 teaspoon salt
- ground black pepper to taste
Heat the cooking oil in a heavy based saucepan or potjie or on a skottel braai and fry the onion gently until it is translucent.
Add the tomato, chutney, salt and pepper and simmer for about 5 minutes.
Spoon some tomato mixture on top of each chop, wrap the foil securely around it and place the packet over hot coals leaving it for about 30 minutes.