NYAMA CHOMA WITH MUKIMO AND KACHUMBARI
Serves 8
EASY
GREAT VALUE
Preparation: 20 minutes, plus 2 hours’ marinating time Cooking: 1 hour
For the marinade: tamarind paste 3T garlic 2 cloves, finely chopped red wine vinegar ¼ cup honey 2T green chillies 3, roughly chopped
sea salt and freshly ground black pepper, to taste
lamb ribs 1.3 kg
For the red onion 1, thinly sliced lemon 1, juiced cherry tomatoes 200 g, halved fresh coriander 15 g, roughly chopped
For the medium potatoes 8, peeled and quartered
Woolworths hand-shelled peas 200 g extra virgin olive oil 2T garlic 2 cloves, crushed
Swiss chard 200 g, roughly chopped butter 2t sea salt and freshly ground black pepper, to taste
1 To make the marinade, mix the tamarind paste, garlic, red wine vinegar, honey and chillies. 2 Score the top of the lamb ribs using a sharp knife and season, then rub the marinade onto the lamb and marinate for 2 hours. 3 To make the kachumbari, mix the red onion and lemon juice and allow to stand for 5 minutes. Toss with the remaining ingredients and chill until required.
4 To make the mukimo, place the potatoes in a large saucepan and cover with cold water. Season and simmer for 10 minutes. 5 Add the peas to the potatoes and cook for a further 2 minutes. Drain, then allow to steam in a colander for 5 minutes. 6 Heat the olive oil in a pan over a medium heat and sauté the garlic until fragrant. Add the Swiss chard and cook for a further 2 minutes. 7 Add the butter to the potatoes and mash, then mix through the cooked chard and season. 8 Cook the lamb ribs over medium coals for 45 minutes, turning every 10 minutes. Serve the mukimo on a platter topped with the lamb and kachumbari.