Lamb RIb IN CURRy SaUCE
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
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.