Curry Lamb Chops
“The true magic of this recipe is the marinating time. Perfect for a kitchen braai!” – Herman Lensing
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INGREDIENTS
- 45 ml olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 cm fresh ginger, grated
- 60 ml mild curry powder
- 2 bay leaves
- 500 ml white wine vinegar
- 200 ml chunky apricot jam
- 30 ml cake flour
- 30 ml water
- 24 lamb chops
METHOD
Heat olive oil in a large Le Creuset casserole. Add the onion, garlic and ginger and stir fry for 2 minutes. Add the curry powder and fry for another 1 minute. Now add the bay leaves, vinegar and apricot jam. Bring to boil and cook for 2 minutes. Mix the flour and water, then add it to the mix while you stir. Cook for 5 minutes.
Place the chops in a shallow Le Creuset roaster or bowl (that won’t react to the acid of the marinade). Cover the chops with the marinade and place it in fridge for 24 hours (ideally for 72 hours).
Heat up a griddle pan and start frying the chops until golden brown. Brush the chops every now and again with the marinade. When cooked to taste, put the chops back into the marinade and place it in a heated oven for a few minutes before serving.
Image and recipe by Herman Lensing
