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Lamb Chops Ugali


  • 2tsp oil
  • 1 Large Onion
  • 1 Kg Lamb loin chops
  • 1/2 cup Light Soy Sauce
  • 3 Tbsp Ketchup
  • 1tsp Sugar
  • Juice of 1 Lemon
  • 2 Tbsp Ginger Garlic Paste
  • Grounded Black Pepper
  • Grounded Salt
  • Sesame Seeds
  • Spring Onions
  • Yellow/red Bell Pepper
  • Coriander
  • 4 Cups Bell Peppers water
  • 2 Cups Flour


  • Clean and bloat the lamb chops with kitchen towel to dry up the excess water.
  • Season the lamb chops with black pepper and dash of salt.
  • Put in a tbsp of cooking oil in a pan and sear up the chops to crispy golden brown. It doesn’t have to cook in all the way.
  • In a bowl, mix the soy sauce, ketchup, sugar, lemon, water or chicken stock and ginger and garlic paste.
  • Pour the mixture in a pan then add in the lamb chops
  • Let it simmer on medium heat till the sauce thickens. Keep turning the chops in between.
  • Place them in a serving plate, sprinkle some sesame, chopped bell peppers, spring onion and coriander.
  • Meanwhile, boil water for ugali, add in the maize flour and stir gently. Once the flour has incorporated with the water, keep turning it until nice, soft and well-cooked.
  • Serve your Ugali nice and hot alongside your tasty, tender, juicy lamb chops and a salad of your choice.