recipes

2    kg    lamb braai chops, bone in and fat trimmed
3    Tbs    oil
2    medium onions
1    Tbs    garlic, crushed
2    Tbs    ginger, peeled and grated
2    fresh green chillies, finely chopped
1    Tbs    coriander powder
2    tsp    cumin powder
2    tsp    chilli powder
1    tsp    turmeric
1    tsp    garam masala
1    tsp    salt
4    medium tomatoes, peeled and chopped / 1 tin peeled and chopped tomatoes
water, as needed
salt and pepper, to taste
fresh coriander, roughly chopped
lemon, wedges

 
Method
00:45
 
Light a fire with wood or coals. With the fire still hot secure the grid in
place, scour it clean.

Briefly sear the trimmed lamb fat until well coloured. Using an old pan /
pot, place it on the grid above the hot coals. Add the oil, when hot add the
chopped onions. Fry until they start to go lightly brown.

Add the seared lamb fat, garlic, ginger and fresh chillies. Continue to fry
until the mixture is well browned. If the fire is too hot move the pot
further from the flame. Remove any large pieces of fat that haven't become
part of the mixture.

Add the coriander, cumin, chilli powder, turmeric and garam masala stirring
constantly for one minute to cook the spices.
Add the chopped / tinned tomatoes and stir to combine.  Cook until the curry
is thick and dark red in colour. Add a little water if the curry sauce
becomes to dry.

While the sauce is cooking add the trimmed lamb to the grid and cook until
medium rare, roughly 2 minutes on each side.
Add the cooked lamb to the sauce. Taste and season accordingly with salt and
pepper.

Serve with freshly chopped coriander and a lemon wedge with rice and / or
naan bread.