Publications
Makes: 4 portions
Preparation time: 45 minutes, plus overnight
Cooking time: 2½ hours
• 750 g lamb chops
• salt and pepper to taste
• 150 ml stock
• 30 ml oil
• 1 large onion, chopped
• 3 large garlic cloves, crushed
• 1 thumb-sized piece fresh ginger, peeled and grated
• 1 red chilli, seeded and finely chopped
• 2 sticks cinnamon
• 2 bay leaves
• 2 whole cloves
• 4 allspice berries
• 5 ml coriander seeds
• 20 ml masala or curry powder
• 10 ml turmeric
• 20 ml brown sugar
• 30 ml chutney or apricot jam
• 75 ml tamarind water
1 Heat a little oil in a heavy-based pot and fry the chops in batches until golden brown. Spoon all the meat back into the pot and season with salt and pepper. Add the stock and bring to the boil. Cover, reduce the heat and simmer until the meat is tender (about 2-2 ½ hours; the meat must fall from the bone). Set aside until completely cooled. Refrigerate overnight so the fat layer on top can set.
2 Spoon off the fat layer and flake the meat from the bone.
3 Heat the oil and fry the onions until soft and glossy. Crush the garlic, ginger, chilli, cinnamon, bay leaves, cloves, allspice and coriander seeds in a mortar until fine, then add the turmeric, sugar and chutney to the onions, together with the curry powder, and stir-fry for a few minutes.
4 Add the tamarind water and meat to the onions and simmer everything together until heated through and flavoured. Serve with fresh coriander, rotis and sambals.
