Curry Lamb Chops
This really is a fantastic way of preparing lamb chops to be barbequed. You can do this up to three days ahead and because you marinate the meat for so long you can use the cheaper cuts that usually too tough as they go amazingy soft. I prepare this usually on a wednesday if we are to go away for a weekend and as always a great hit. I served this with a slice of real South African Braai Pie. Give it a try. If you don't have 3 days try to at least marinate the chops for 24 hours and use better cuts.
The wonderful recipe is from Jan Braai and his fantastic book called "Fireworks". Don't change anything!
- 2– 2,5 kg lamb chops (I prefer leg but chump or thick rib also work well)
- 2 tots oil or butter
- 2 onions (chopped)
- 3 cloves garlic (crushed)
- peeled and grated ginger (equal to the garlic in volume)
- 2 tots curry powder
- ½ tot turmeric
- ½ tot salt
- 2 cups brown vinegar
- 1 × 450 g tin fine or smooth apricot jam
- 4 bay leaves (torn)
- Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
- Add the garlic, ginger, curry powder and turmeric and fry for another 2 minutes.
- Stir in the vinegar, jam and salt and heat until boiling.
- Remove from the heat and let the marinade cool down to room temperature. I put the whole pot in the zink with lots of cold water.
- Place the chops in a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Stir thoroughly ensuring all sides of the chops are in contact with marinade. Cover the bowl.
- Marinate for at least 24 hours, two or three days is better. Turn the chops every 8–12 hours during this time.
- Braai for about 8–10 minutes on hot coals and serve.