Articles

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.

Articles

Dry rubbed sirloin

Dry rubbed sirloin

2 x 300g sirloin steaks

2 Tbsp coarse salt

2 Tbsp white sugar

2 Tbsp fine salt

2 Tbsp ground coriander

1 Tbsp coriander seed, toasted and crushed

2 Tbsp garlic flakes

2 Tbsp paprika

2 Tbsp cayenne pepper

1 Tbsp ground Cumin

1 Tbsp chilli flakes

1 Tbsp fresh thyme

• Submerge braai planks in water for at least an hour preferably overnight.

• Combine and mix all ingredients. Evenly coat the steaks with the rub, and allow to stand for 15 minutes.

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

• minutes on both sides.

• Seal spice crusted steaks on an open flame and then arrange on the braai planks.

• Place the kettle braai lid over the steaks and braai planks and braai to your liking.

• Allow meat to rest for 5-10 minutes before slicing and serving.