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
Ingredients:
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
Preparation:
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
Enjoy!
Eha said:
Thank you! This will promptly go amongst my Cape Malay recipes to serve to those friends who do not like much heat in their food and prefer a sweeter flavour. Everyone in Australia loves lamb tho’ these days we can barely afford it 🙂 ! Have long been fascinated by one of the original ‘fusion foods’ in the world twixt the Dutch and French ‘bosses’ enjoying flavours brought over by the indentured from Malaysia and Indonesia especially. Remember have not made bobotie awhile either . . .
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Nadia said:
I agree that it was most probably the first fusion cooking. The flavour mixes are amazing in my opinion.
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callmetrav said:
This looks amazing. 😊😊😊. I can’t wait to try it.
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Nadia said:
Merci. The flavour is different to regular BBQ sauce and makes a nice change.
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Osyth said:
My eldest daughter tells me that lamb is one of the most digestible of meats and always chooses it when we eat out …. this looks way beyond digestible and I might try it over Christmas when we are together – correction I will certainly try it and it might be over Christmas!
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Nadia said:
Great. Hopefully you will have nice weather and can try it on the BBQ as that is the best way but an indoor grill or plancha works almost as well.
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Osyth said:
Its nearly always mild here at Christmas contrary to the Dickensian dream that is constantly peddled so Brits are perpetually miffed and feel cheated! My son-in-law loves grilling so I’m hopeful that we will get the opportunity to give him control of the BBQ. If not, there is always next summer!
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Nadia said:
Are all your daughters in the U.K.?
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Osyth said:
Three of the are and the fourth is in Kuala Lumpur but she is coming to England for Christmas this year so I have all of them together for the first time in four years. I do Christmas here alternate years.
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Nadia said:
That sounds like a perfect Christmas!
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Osyth said:
I can’t tell you how excited we are …. we have hired a cottage near my mother so she is not burdened with us all staying (84 and gets irritable rather easily) …. it’ll be perfect chaos!
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cookinginsens said:
Those steaks look good Nadia.
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Nadia said:
Thanks and having a late autumn BBQ was fun too. Now, starting to get too cold. 7 degrees and grey today.
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StefanGourmet said:
Interesting marinade, will have to try it in summer!
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Nadia said:
A typical South African one. I do prefer it done on the BBQ.
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chef mimi said:
Beautiful! Can’t wait to make these chops!
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Nadia said:
Might need to wait for warmer weather though. My readers in the Southern Hemisphere have been asking for a few summer recipes.
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belikewaterproduction said:
Reblogged this on Be Like Water.
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