The ingredients of this marinade and the long marinating time mean you can use slightly tougher lamb chops like leg, chump and thick rib to make this recipe. After two to three days in the marinade the meat will be amazingly tender and full of flavour.
- 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. This takes a few hours.
- 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 with brandy and coke.
Giving the meat three days in the marinade is the way to go – so if you have the time, don’t settle for 24 hours.
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