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Cape Malay lamb chops with apricot chutney (Braai plank) Oak Plank

 

Cape Malay Lamb Chops with Apricot Chutney

6-8 lamb chops

 

For the rub:

1 Tbsp curry powder

2 tsp turmeric

1 Tbsp ground cumin

2 tsp ground coriander

1 Tbsp ground fennel

1 Tbsp garlic, minced

¼ cup ginger, minced

1 chilli

 

For the chutney:

1 cup dried apricots

1 apple

1/3 cup sultanas

3/5 cup apple cider vinegar

3/5 cup sugar

2 Tbsp garlic, minced

2 Tbsp ginger, minced

1 chilli

1 cinnamon stick

1 tsp turmeric

1 tsp nutmeg

1 tsp cayenne pepper

Pinch salt

 

  • Submerge braai plank in water over night. Remove from water and set aside.

  • Mix the lamb rub ingredients together.

  • Season chops with salt and coat with the rub. Refrigerate overnight for a more intense flavour.

  • Roughy chop apricots and apple and place in pot with sultanas, vinegar and sugar. Simmer for 30minutes before adding remaining ingredients and further cooking until a thick consistency. Add a little water if needed.

  • Seal chops on an open flame.

  • Place the braai plank on an open flame (kettle braai) for 1-2 minutes on the side you will be arranging and braaing your dish.

  • Arrange chops on the braai plank and on the water soaked braai plank.

  • Cover with the kettle braai lid and cook to your liking

  • Serve chops with spoonfuls of chutney, garnish with flaked almonds if desired.

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