LAMB BRAAI CHOPS IN CURRY MARINADE

2 - 2,5 kg Lamb Chops 30 ml Oil 2 Onions (chopped) 10 ml Robertsons Garlic Flakes rehydrated in boiling water for a few minutes and drained 30 ml Curry powder 15 ml Robertsons Turmeric 15 ml Robertsons Steak & Chops Spice 300 ml Brown Vinegar 250 ml Smooth Apricot Jam 4 Robertsons Bay Leaves torn INSTRUCTIONS: Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown. Add the garlic, curry powder, Turmeric and Steak and Chops Spice fry for another minute. Stir in the vinegar and jam and heat until boiling. Boil for 10 minutes. Remove from the heat and let the marinade cool down to room temperature. Add the torn bay leaves to the marinade and pour over the meat. Toss to coat and then, cover and marinate for 24 hours. Braai for about 8–10 minutes on hot coals. Baste during cooking. Left over marinade can be thickened by boiling for 5 -10 minutes until reduced and served as extra basting before serving.

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