1kg lamb saddle chops (or normal rib or loin chops)
Juice of 2 lemons
1/2 cup olive oil
3 tablespoons coriander seeds
3 tablespoons ground pepper
For krummel pap:
2 1/2 cups water
2 1/2 cups maize meal
1 teaspoon salt
1 tablespoon butter
For sheba sauce:
1 tablespoon olive oil
1 tablespon minced garlic
1 chilli, finely chopped
1 chopped red onion
1/2 cup chopped green onion
1 can diced tomatoes
Salt and pepper
- Add the lamb saddle chops and all the marinade ingredients into a container with a lid.
- Shake the container to let the lemon juice and olive oil emulsify. Let the chops marinate for an hour or two.
- Preheat your braai to medium heat.
- Skewer the lamb chops with the fat sides facing the same way. Salt both sides.
- Cook them, turning regularly and making sure to avoid flare ups.
- Once the fat is cooked, remove the chops from the skewers. Salt both sides and cook them normally to your preferred doneness.
- Add the water and salt into a pot.
- Pour the maize meal and use the back of a wooden spoon or fork to stir the pap until you achieve a crumbly consistency.
- Close the lid and let it simmer on medium heat for 5 minutes.
- Stir it again wtih the back of the spoon or fork.
- Replace the lid and steam on low heat, stirring occasionally.
- When your pap is ready, add a knob of butter and stir it one last time.
- Heat the olive oil in a pan, then add the garlic, chilli and red onion.
- Cook on medium heat until the onions are soft.
- Add the green onions and the diced tomatoes.
- Add salt and pepper to taste and simmer on low heat. You can add a little bit of water if the sauce is too thick.
MEGAMASTER RECIPE TIPS
When cooking the saddle back chops, make sure your braai isn't too hot and rotate the meat often so as to avoid burning the fatty sides.
The more often you stir pap, the finer and fluffier it gets, so you can control your ideal consistency.
Add chillies to your sheba relish and it'll double up as a spicy nacho chip dip.