Hi
South Africa is a country with a rich history and culture. As people from South Africa, we are proud of our heritage, which is reflected in our cuisine.
South African cuisine is a fusion of many different cultures, and this is what makes it so unique. There are many different recipes for popular dishes, each with its own unique twist.
South African cuisine is a must-try for anyone who loves good food, and today, I want to share an easy lamb curry marinate that you can use on the braai or in the oven.
It will be a simple marinate with Apricot Jam, which you probably will only see used in South African recipes.
Once you are done, you can either braai the chops or cook them in the oven.
What are we going to need:
- 800g to 1 kg of Lamb chops (Leg, Loin or Chump)
Ingredients
- 1 Garlic Clove
- 150 ml White Wine
- 150 ml Avocado oil if you are planning to braai or 100 ml Olive Oil if you want to do it in the pan
- 1 teaspoon of Salt
- 1 teaspoon of Curry
- 2 teaspoons of Apricot Jam
Optional
- 1 teaspoon of marjoram spice
- half a centimetre of grated ginger
- 1 teaspoon of six-gun spice
The recipe
Defrost your chops, and if you want to be fancy, you can air-dry them in the fridge for 24 hours on a plate on top of a small roster. The idea is to get some air to move around the chops and remove any excess moisture.
To make the marinade, take all the ingredients, throw them in a blender, and mix them. If you don't have a blender, slice the garlic into thin pieces and mix everything together in a cup with a fork.
Place your chops inside a zip log bag or any bag that will not leak, and add the marinade. Shimmy everything around and remove all the air to ensure your chops are covered in the marinade.
Leave the bag in the fridge for 2 to 4 hours.
Oven
If you plan to cook your chops in the oven, preheat the oven to 180 degrees celsius. Throw the contents of your bag in a pyrex bowl or any oven-safe dishware and cook it for 30 minutes or until golden brown.
Braai
If you plan to braai the lamb chops, ensure that the braai is not too hot. Braai it like you usually would, use the leftover sauce, and baste it every time you turn the meat.
This is a delicious marinade for lamb that your friends and family will love and make you a bobaas chef.
0 comments