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What is better than a tasty lamb chop on the braai (BBQ). Not much….Maybe add some masala marinade. Masala is the Indian term for spice blend, masala can be any simple or complex combination of spices. This mix is based on a Cape Malay recipe given to my mother over 40 years ago by a lady she used to work with, Nabu. The lamb can burn easily because of the sweet marinade, so it is best to grill over a medium heat. For added flavour, baste the lamb frequently with the marinade while cooking. The lamb can also be cooked in a sauté pan on the stove top but obviously the outdoor grill is preferable.

Serves 4


4 to 6 large lamb steaks /shoulder chops
2 cloves of garlic, crushed
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon dried chilli flakes
2 teaspoons paprika
Salt and freshly ground black pepper
60 ml / 1/4 cup olive oil
60 ml / 1/4 cup fruit chutney (or apricot jam)
30 ml / 2 tablespoons freshly squeezed lemon juice


Combine all the ingredients except the lamb in a bowl and mix well
Add the lamb and massage the marinade into the meat (using a zip lock bag works great)
Leave the lamb to rest in the marinade for 2 to 4 hours
Prepare the barbecue
Cook the meat for about 6 minutes, turning frequently to prevent burning (depends on thickness of steak or chop)
Allow to rest a few minutes