Curried lamb chops
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