Curried lamb chops
– Rudolph Shepherd
Although he left home 17 years ago, Rudolph still craves his dad Arrie’s curried lamb chops. Arrie would marinate the chops overnight just before Rudolph came home for university holidays. The chops (which can be braaied or baked in the oven) were served with salad and bread but Rudolph updates his dish with mint yoghurt and couscous salad.
SERVES 8-10 Preparation time: 20 min Marinating time: 12 hours Cooking time: 10-14 min (braai), 40 min (bake)
1 onion, chopped
oil for frying 15 ml (1 T) mild curry powder 5 ml (1 t) ground cinnamon 15 ml (1 T) turmeric 3 ml (generous ½ t) ground cumin 5 ml (1 t) paprika
5 ml (1 t) finely chopped fresh garlic 45-60 ml (3-4 T) brown vinegar 30 ml (2 T) soft brown sugar 65 g tomato paste
70 g dried apricots, finely slivered and soaked (optional) 125 ml (½ c) chutney 125 ml (½ c) white wine
few drops of Worcestershire sauce to taste
salt and pepper
8-10 lamb chops, rib bone trimmed, if preferred
large handful chopped fresh coriander
250 ml (1 c) full-cream yoghurt large handful chopped fresh mint
250 ml (1 c) couscous, soaked in 250 ml (1 c)
boiled and hot vegetable or chicken stock 1 avocado, diced handful cherry tomatoes, diced handful fresh coriander, chopped lemon dressing (mix 60 ml olive oil, 15 ml lemon juice, 2 ml lemon zest, 1 ml prepared mustard, salt and pepper) a few chopped nuts
1 Marinade Fry the onion in a little heated oil until soft. Stir in all the spices. Add the rest of the marinade ingredients and season with salt and pepper. Bring to the boil then simmer for 5 minutes or until fragrant. Allow to cool.
2 Meat Arrange the chops in a non-metal bowl and pour the marinade over. Sprinkle over the chopped coriander, cover and place in the fridge to marinate for 12 hours.
3 To braai Spoon out most of the marinade and set aside. Braai the chops over moderate coals until medium done, about 5-7 minutes a side.
4 Bring the marinade that’s been set aside to a boil and reserve to serve with the meat.
5 To bake Preheat the oven to 180 °C. Arrange the chops in an ovenproof dish and pour the marinade over. Bake for about 40 minutes or until done to your preference. Thread the chops on a kebab skewer and fry the fatty strip in a cast-iron pan until crisp.
6 Mint yoghurt Mix the yoghurt and mint.
7 Couscous salad Mix the ingredients.
8 Serve the chops with some of the reserved marinade, a scoop of mint yoghurt and the couscous salad.
Rudolph’s dish is worthy of all five stars. He receives a star for freshness for the use of fresh herbs as well as a star for innovation as he decided to pair the chops with trendy and healthy side dishes. If you don’t braai the chops, it can be left to bake in the oven, which is a wonderful time saver. The chops were incredibly tasty and also healthy as most of the fat is rendered.
The mint yoghurt works well with the lamb chops