Chickpea recipes

Organic chickpea and coriander pasta

15 minutes

Mediterranean

Coriander-and-garlic calamari tubes

30 minutes

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Spicy coconut chicken with pomegranate

45 minutes

Duck recipes

Thai curry spiced duck with sweet-and-sour dressing

20 minutes

Spiced roasted butternut with prawn and basmati filling

40 minutes

Corn recipes

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

8 to 10 minutes

Prawns and

Mexican spiced fish with fresh corn rice

20 minutes

Cured salted lamb rib (soutribbetjie)

30 to 45 minutes

Cured salted lamb rib (soutribbetjie)

By Maranda Engelbrecht

Serves 6

Difficulty Easy

Prep Time 2 days

Cooking Time 30 to 45 minutes

Ingredients

1 x 1.5 kg rib and breast joint of mutton or lamb
2/5 cup coarse west coast sea salt
1 t black pepper
2 t roasted coriander, crushed
1 t cloves
5 sprigs fresh thyme
10 t fresh lemon juice or grape vinegar

Method

Ask your butcher to saw through the top part of the ribs to create portions. Using a sharp knife, score across the meat side and into the fat.

Combine the salt, pepper, coriander, cloves, thyme and lemon juice. Rub the meat on both sides with half the spice mixture. Refrigerate for 2 hours, then rub with the remaining mixture.

Cover the rib with a damp cloth and refrigerate to rest for up to 2 days.

Preheat the oven to 180ºC.

Lightly wipe the meat with a damp cloth to remove some of the salt. Roast over medium coals or bake in the oven for 30 to 45 minutes.

Serve with pot bread and home-made jam, with lime wedges and extra fresh thyme on the side.

TASTE’s take:

Salting is a traditional method of preserving fresh meat. Once air-dried, the salted joint is wrapped in mutton cloth, placed in a linen flour bag and stored in a cool place. Salted and wind-dried rib and breast of mutton or lamb are generally parboiled then grilled over coals. A reasonable amount of fat on the meat will ensure more flavour.

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Cured salted lamb rib (soutribbetjie)

Cured salted lamb rib (soutribbetjie)

Ingredients

Method