Ingredients

Method

For the marinade:
• 3 T tamarind paste
• 2 cloves garlic, finely chopped
• ¼ cup red wine vinegar
• 2 T honey
• 3 green chillies, roughly chopped
• sea salt and freshly ground black pepper, to taste
• 1.3 kg Lamb Rib Chops
For the kachumbari:
• 1 red onion, thinly sliced
• 1 lemon, juiced
• 200 g cherry tomatoes, halved
• 15 g fresh coriander, roughly chopped
For the mukimo:
• 8 medium potatoes, peeled and quartered
• 200 g Woolworths hand-shelled peas
• 2 T extra virgin olive oil
• 2 cloves garlic, crushed
• 200 g Swiss chard, roughly chopped
• 2 t butter
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the marinade, mix the tamarind paste, garlic, red wine vinegar, honey and chillies.

2. Score the top of the lamb ribs using a sharp knife and season, then rub the marinade onto the lamb and marinate for 2 hours.

3. To make the kachumbari, mix the red onion and lemon juice and allow to stand for 5 minutes. Toss with the remaining ingredients and chill until required.

4. To make the mukimo, place the potatoes in a large saucepan and cover with cold water. Season and simmer for 10 minutes.

5. Add the peas to the potatoes and cook for a further 2 minutes. Drain, then allow to steam in a colander for 5 minutes.

6. Heat the olive oil in a pan over a medium heat and sauté the garlic until fragrant. Add the Swiss chard and cook for a further 2 minutes.

7. Add the butter to the potatoes and mash, then mix through the cooked chard and season.

8. Cook the lamb ribs over medium coals for 45 minutes, turning every 10 minutes. Serve the mukimo on a platter topped with the lamb and kachumbari.

Find more braai recipes.

Photograph: Jan Ras 
Food assistant: Emma Nkunzana