Lamb rib in curry sauce

YOU Best Recipes: Braai - - Contents -

2 SERVES 4-6 Prepa­ra­tion

15 min Mar­i­nat­ing overnight Cook­ing

1 hour (meat) 5 min (sauce)

CURRY 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 ribs 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 lamb ribs in the curry 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.

NIKKI YOUNG, CAPE TOWN, WESTERN CAPE

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