A taste of Cape Malay lamb chops cuisine with the help of our Oak Braai Board…

6-8 lamb chops

For the rub:

  • 1 Tbsp curry powder
  • 2 tsp turmeric
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander
  • 1 Tbsp ground fennel
  • 1 Tbsp garlic, minced
  • ¼ cup ginger, minced
  • 1 chilli

For the chutney:

  • 1 cup dried apricots
  • 1 apple
  • 1/3 cup sultanas
  • 3/5 cup apple cider vinegar
  • 3/5 cup sugar
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, minced
  • 1 chilli
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 1 tsp nutmeg
  • 1 tsp cayenne pepper
  • Pinch salt

  1. Submerge braai plank in water over night. Remove from water and set aside.
  2. Mix the lamb rub ingredients together.
  3. Season chops with salt and coat with the rub. Refrigerate overnight for a more intense flavour.
  4. Roughy chop apricots and apple and place in pot with sultanas, vinegar and sugar. Simmer for 30minutes before adding remaining ingredients and further cooking until a thick consistency. Add a little water if needed.
  5. Seal chops on an open flame.
  6. Place the smo on an open flame (kettle braai) for 1-2 minutes on the side you will be arranging and braaing your dish.
  7. Arrange chops on the braai plank and on the water soaked braai plank.
  8. Cover with the kettle braai lid and cook to your liking
  9. Serve chops with spoonfuls of chutney, garnish with flaked almonds if desired.

Recipe developed by Cara Gardner

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