Lamb chops with tomato and coffee paste

Make it quick and easy with Café Minerva!

Acknowledgment Chef: Amparito Montenegro


  • 4 lamb chops
  • 2 medium kidney tomatoes
  • 1 large pearl onion
  • Infusion of: star anise, cinnamon stick, 2 cloves, 2 sweet peppers
  • ¼ teaspoon achiote paste
  • Salt
  • 1 pinch of white pepper
  • Cumin powder
  • 2 cloves garlic, finely chopped
  • ½ cup orange juice
  • 1 teaspoon brown sugar
  • Dried oregano leaves
  • 2 tablespoons oil
  • ½ teaspoon sugar
  • 2 bay leaves
  • ¼ cup of Minerva Reserva coffee, roasted and ground


  1. Let the marinated chops marinate overnight in a glass container with pepper, cumin, garlic and orange juice.
  2. Brown the chops in a little oil and set aside.
  3. For the infusion: bring a cup of water to boil, when it starts boiling add the cinnamon, cloves, anise and sweet pepper; let the infusion steep until it is reduced to 3/4, filter and reserve.
  4. Fry the pearl onion, kidney tomato, 2 bay leaves and when it is creamy, add the infusion.
  5. Season with salt, pepper, cumin, oregano, tomato paste and coffee.
  6. Place the chops and allow the sauce to thicken, season with salt, pepper and sugar.
  7. Serve hot.

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