Curried Lamb Ribbetjies
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 4 |
Ingredients
- 1.2 kg lamb ribbetjies
- salt
- lemon wedges to serve
- 4 Tbsp sunflower oil
- 2 onions, peeled and very finely chopped
- 2 cardamom pods
- 1 red chilli, roughly chopped
- 2 Tbsp piece ginger, grated
- 4 cloves garlic, peeled and crushed
- 3 tbsp coriander, ground
- 2 tsp red chilli powder
- 2 tsp (10ml) medium-strength curry powder
- 1 1/2 tsp (7.5ml) turmeric
- 3 tbsp white wine vinegar
- 80 ml thick fruity chutney
- 2 tbsp white sugar
- 3/4 cup (180ml) cold water
- milled black pepper, to season
- 80 ml lemon juice (about 3 small lemons)
- 2 cups (500ml) natural white yoghurt
- 1/2 cup thick white greek yoghurt
- 1/4 cup (80ml) fresh mint
- A small handful fresh coriander, roughly chopped
- 4 cloves garlic, peeled and crushed
- 1/2 lemon, zested, plus extra for squeezing
- salt and milled black pepper
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Heat the oil in a pan and add the onions, cardamom pods and cinnamon stick. Fry over a medium-high flame for 5 minutes, or until the onions are golden. Add the chilli, ginger and garlic and cook for another minute, without allowing the garlic to burn. Stir in the cumin, coriander, chilli powder, curry powder, turmeric, vinegar and chutney, turn down the heat and cook, stirring, for two minutes. Add the sugar and water, season with pepper and simmer briskly for 8 minutes. Remove from the heat, allow to cool, then stir in the lemon juice and yoghurt. Tip the marinade into a lidded plastic or ceramic bowl, add the ribbetjies, mix well and refrigerate for 48 hours, stirring once or twice.
To make the dip, combine the yoghurt, mint, coriander, garlic and lemon juice and season with salt and pepper. Cover and refrigerate.
Season the ribbetjies with salt and braai over medium-hot coals for about 8 minutes on all four sides (half an hour in total), basting frequently with the leftover marinade. The coals should not be too hot, or the ribs will scorch: by the end of the cooking time, they should be a rich yellow gold, flecked here and there with sticky black bits. Serve hot with the yoghurt dip and lemon wedges.
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