coriander Archives

Chilli recipes

Smoky roasted tomato and chilli with hot and sour tamarind

30 minutes

Lamb chops in sticky tamarind

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

8 lamb cutlets, trimmed
2 t tamarind paste
¾ cup thick soy sauce
2 T mint, chopped
½ cup coriander, chopped

Method

Place the cutlets in a deep dish. Soften the tamarind in a little hot water and add the soy sauce, mint and coriander. Mix well and pour over the lamb.

Leave to marinate for 15 minutes. Heat a grill pan or braai grid until very hot. Sear the chops on one side, turn over and cook for 3 minutes or until done to your liking. Pour over the remaining sauce and heat through.

Cook’s tip: Serve with a lentil salad dressed with lemon, flat-leaf parsley and olive oil, or with fresh peas puréed with yoghurt and mint.

Per serving: 902.7kJ, 27.29g protein, 8.73g fat, 5g carbs

TASTE’s take:

These meltingly tender lamb chops smothered in a sticky, tangy marinade are a real treat cooked over hot coals.

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Lamb chops in sticky tamarind

Lamb chops in sticky tamarind

Ingredients

Method