Chef Tip: Prevent chops from burning, especially mutton by stir-frying them quickly or just until they are close to done before placing on fire. Do this only after they have completed marinating so they are partially cooked and will only need to brown on the fire and can be done before they get a chance to burn due to the high sugar content of the marinade they really will burn UGLY if you don’t take this step! See in picture how quickly they burned and they were lamb chops! – An old Chinese secret for sweet and sour sticky ribs is to pre-steam them first, then stir-fry until done or close to done especially if they are going to place them over a fire. 😉
Chop chili and onion.
Serve with stywe pap, mash or curried green bean salad and a garlic French buttered loaf at a braai.
Tips: To make a curried egg salad for braai South African style you may make up half an extra amount of marinade on the side and hard boil some eggs. slice the eggs in half. When curry sauce is cooked pour over eggs and serve cold. This should be enough for an 8 – 10 curried egg salad which marries very well together at a braai with coleslaw and potato salad! This too will make lovely chicken curry pies – something I plan to create at a later stage.Enjoy your fingerlicking South African braai! 😉
This marinade may also be used to make sosaties or kebabs. Threaded cubes of lamb leg or shoulder on a stick interspersed with sweet capsicum peppers and onions – Marinated and cooked in the same way.