YOU Best Recipes: Braai

Pulled lamb in jerk sauce

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JERK SAUCE

375 ml (1½ c) soy sauce 125 ml (½ c) olive oil 3 onions, coarsely chopped 10 chillies, chopped

1 bunch spring onions,

chopped

6 garlic gloves, chopped 4 fresh rosemary sprigs 250 ml (1 c) red wine

vinegar

125 ml (½ c) brown sugar 10 ml (2 t) black peppercorn­s 5 ml (1 t) ground cloves

5 ml (1 t) ground nutmeg 5 ml (1 t) ground allspice 5 ml (1 t) ground cinnamon

SERVES 6-8 Preparatio­n 30 min Braaiing

4 hours (lamb) 2 min a side

(bread)

MEAT

2-3 kg leg of lamb salt and pepper

SALSA

¼ cucumber, diced ¼ melon, diced

¼ pawpaw, diced 1 avocado, diced

1 red onion, thinly sliced handful of chives, chopped JAMAICAN FLAT BREADS

1 kg bread flour

100 g brown sugar

10 g baking powder

10 g salt

200 g butter

625 ml (2½ c) water

1 Jerk sauce Blend the ingredient­s in a food processor until thick and smooth.

2 Meat Season the lamb with salt and pepper and place in a roasting pan suitable for a kettle braai. Pour the sauce over the meat, add water until the pan is half full, cover and braai (turning the meat from time to time) over low coals in a kettle braai for 4 hours, or until the meat falls apart. Uncover halfway through the braaiing time.

3 Salsa Mix the ingredient­s, cover with clingfilm and chill. 4 Bread Sift the dry ingredient­s together. Rub in the butter until the mixture resembles breadcrumb­s. Make a well in the middle, add the water and mix with a wooden spoon until the dough comes together. Knead until smooth. Divide into 10 pieces, roll out to about 1 mm thick and braai over moderate coals for 2 minutes a side. 5 Use two forks to pull the meat apart. Serve with the salsa and flat breads.

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