Lamb chops in colourful tomato and paprika sauce, Cevap (ch’vahp) is an inexpensive, yet very tasty, supper dish. It may
be served with rice or with boiled new potatoes and Brussels sprouts.
2 oz. butter
4 lamb chops
1 large leek, thoroughly washed and finely chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon paprika
1 tablespoon tomato puree 1 bay leaf 10 fl. oz. brown stock
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the chops to the pan and brown them
for 2 to 3 minutes on each side.
Using tongs, remove the chops from the pan and set them aside on a plate.
Add the chopped leek to the pan and fry it for 6 to 8 minutes. Add the salt, pepper, paprika, tomato puree, bay leaf and stock to the pan and stir well to mix the ingredients together.
Return the chops to the pan, cover and simmer gently over low heat for 15 to 20 minutes, or until the chops are tender.
Remove the chops from the pan and place them in a warmed serving dish. Pour the sauce over the chops and serve at once.