Cur­ried lamb chops

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SERVES 2-3 Prepa­ra­tion

15 min Mar­i­nat­ing

1 hour or overnight Cook­ing 15-20 min (chops), 8-10 min (sauce)

CURRY SAUCE

10 ml (2 t) oil

1 large onion, chopped 375 ml (1½ c) vine­gar 15 ml (1 T) medium curry

pow­der

5 ml (1 t) turmeric

15 ml (1 T) ground

co­rian­der

60 ml (¼ c) sugar

30 ml (2 T) apri­cot jam MEAT

6 lamb loin chops salt and freshly ground

black pep­per

POTA­TOES

500-800 g baby pota­toes 3 gar­lic cloves, bruised 3 sprigs of thyme and

rose­mary

10 ml (2 t) salt olive oil

1 Curry sauce Heat the oil in a small saucepan and fry the onion un­til golden brown. Add the re­main­ing in­gre­di­ents and sim­mer over low heat for 6-8 min­utes un­til fra­grant. Set aside to cool.

2 Meat Mar­i­nate the chops in the cooled sauce for an hour or overnight.

3 Pota­toes Place the baby pota­toes, gar­lic and herbs in a saucepan. Add cold wa­ter to cover the pota­toes, sea­son with salt and boil un­til soft. Drain and driz­zle with olive oil. Keep warm.

4 Re­move the chops from the sauce, sea­son with salt and pep­per, and braai the chops over hot coals for about 15-20 min­utes un­til just cooked or to your lik­ing, turn­ing fre­quently. Serve with the baby pota­toes.

MONDI BASSON, NUWERUS, WESTERN CAPE

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