Name: Curried lamb chops with dhanya pap and atchar
Prep time: 20 min
Cook time: 40 min
Yield: 4-6
Ingredients: "6 large lamb chops (loin or rib)"; "30 ml oil"; "5 ml whole cumin seeds"; "2 onions, sliced"; "4 garlic cloves, chopped"; "30 ml roasted masala"; "125 ml chutney"; "30 ml white wine vinegar"; "30 ml Worcestershire sauce"; " a pinch of ground cloves"; "30 ml oil"; "1 onion, roughly chopped"; "2 garlic cloves, crushed"; "5 cm fresh ginger, grated"; "3-4 chillies, chopped"; "5 ml mustard seeds"; "2 carrots, peeled and roughly grated"; "¼ cabbage, roughly chopped"; "2 bay leaves"; "2,5 ml turmeric"; "5 ml chilli powder"; "60 ml white wine vinegar"; " salt"; "750 ml cooked stywepap (mielie meal)"; "30 ml butter"; "1 x 410 g can corn kernels, drained"; " a handful fresh coriander, chopped"; "5 ml dried chilli flakes"; " salt and freshly ground pepper"

14 Jun 2021

Esther Malan

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PHOTO: Misha Jordaan

The curry marinade gets deliciously sticky as the chops are braaied. The longer you marinate the chops, the more flavoursome – you can even marinate them for a day or two before braaiing.

Make a fire with enough coals for braaiing. Put a grid stand or potjie stand in the coals and keep a fold-over braai grid handy.

1 Chops Put the chops in a marinating dish and set aside. Heat the oil in a small saucepan or pan and toast the cumin seeds until fragrant. Remove and set aside.

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