Lamb RIb IN CURRy SaUCE

YOU Best Recipes: Braai - - You Braai | Lamb - NIKKI YOUNG Cape Town, Western Cape

SERVES 4-6 Prepa­ra­tion time: 15 min Mar­i­nat­ing time: overnight Cook­ing time: 1 hour

SAUCE 30 ml (2 T) but­ter 1 onion, chopped 10 ml (2 t) roasted

curry pow­der 2 ml (½ t) ground

cumin 5 ml (1 t) turmeric 60 ml (¼ c) sugar 60 ml (¼ c)

apri­cot jam 15 ml (1 T) maizena 2 ml (½ t) salt black pep­per 200 ml vine­gar 60 ml (¼ c) dry

white wine MEAT 1 kg lamb rib salt and pep­per baby pota­toes to

serve

1 Sauce Heat the but­ter in a small pot, add the onion and fry un­til brown. 2 In a sep­a­rate bowl, mix the curry, cumin, turmeric, sugar, jam, maizena, salt and a lit­tle pep­per to form a paste. Add the vine­gar and white wine and add to the onions. Sim­mer, while strir­ring over a low heat for 3 min­utes. Re­move from the heat and leave to cool. 3 Meat Mar­i­nate the rib in the sauce overnight. Re­move the meat from the mari­nade, sea­son with salt and pep­per and braai over mod­er­ate coals for 1 hour or un­til the meat is cooked to your lik­ing. Serve with baby pota­toes.

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