Cur­ried lamb chops

– Ru­dolph Shep­herd

YOU Winning Recipes - - CONTENTS -

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


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