Lamb rib in curry sauce
2 SERVES 4-6 Preparation
15 min Marinating overnight Cooking
1 hour (meat) 5 min (sauce)
30 ml (2 T) butter 1 onion, chopped
10 ml (2 t) roasted curry
2 ml (½ t) ground cumin 5 ml (1 t) turmeric
60 ml (¼ c) sugar
60 ml (¼ c) apricot jam 15 ml (1 T) maizena
2 ml (½ t) salt black pepper
200 ml vinegar
60 ml (¼ c) dry white wine MEAT
1 kg lamb ribs salt and pepper baby potatoes to serve
1 Sauce Heat the butter in a small pot, add the onion and fry until brown.
2 In a separate bowl, mix the curry, cumin, turmeric, sugar, jam, maizena, salt and a little pepper to form a paste. Add the vinegar and white wine and add to the onions. Simmer, while strirring over a low heat for 3 minutes. Remove from the heat and leave to cool.
3 Meat Marinate the lamb ribs in the curry sauce overnight. Remove the meat from the marinade, season with salt and pepper and braai over moderate coals for 1 hour or until the meat is cooked to your liking. Serve with baby potatoes.
NIKKI YOUNG, CAPE TOWN, WESTERN CAPE