Inspired by Reuben Riffel
Cape Malay lamb chops with apricot glaze
Braai chops in a warm Cape Malay spice rub, finished with an apricot glaze that catches on the coals.
Ingredients
- 6 lamb braai chopsFrom our counter: Lamb Braai Chops x6 →
- 2 tsp mild curry powder, 1 tsp each of cumin and coriander, ½ tsp turmeric
- 2 tbsp oil
- 4 tbsp apricot jam
- 1 tbsp lemon juice
- Salt
Method
- Mix the spices with the oil and rub over the chops. Leave for at least 30 minutes, or overnight in the fridge.
- Warm the apricot jam with the lemon juice to make the glaze.
- Season with salt and braai over hot coals for 4 to 5 minutes a side.
- Brush with the glaze in the last 2 minutes, turning so it caramelises without burning.
Butcher's tip
Serve with yellow rice and a sambal of grated cucumber, onion and a little chilli.
