Few dishes make a better case for Pinotage than this one…
Curried lamb chops bring gentle heat and savoury richness, while a fresh peach and tomato sambal cuts through with sweetness and acidity, making the most of the first stone fruit of the season appearing on Cape tables.
The Spier 21 Gables Pinotage 2020 is a dream combination for this plate. Grown on vines overlooking False Bay and matured for 18 months in oak, it shows violet, ripe blackberry and cherry, with hints of graphite and allspice. There’s enough aromatic lift to complement the curry, while the wine’s dense, velvety tannins have the structure to stand up to the lamb.
Sweet-spiced chops straight from the coals, a fresh, tangy sambal and a ripe, velvety Pinotage? That’s a bona fide South African braai classic if there ever was one.
Tips:
- The chops are best marinated overnight, so start the day before if time allows.
- When in season, fresh peaches or mangos can also be used instead of canned peaches.
Ingredients:
Serves: 4
For the curried chops
- 15 ml (1 Tbsp) cumin seeds
- 15 ml (1 Tbsp) coriander seeds
- 15 ml (1 Tbsp) fennel seeds
- 30 ml (2 Tbsp) garam masala
- 250 ml (1 cup) brown or red wine vinegar
- 60 ml (¼ cup) smooth apricot jam
- 2 cloves garlic, finely grated
- 1 thumb-sized piece ginger, finely grated
- salt & pepper, to taste
- 8 medium or 4 large lamb chops (choose a meatier cut than rib chops)
For the peach & tomato sambal
- 1 cup canned peaches, diced
- about 250 g tomatoes, diced
- ½ small red onion, finely chopped
- a handful fresh coriander, roughly chopped
- 10 ml (2 tsp) lemon juice, apple cider vinegar or red wine vinegar
- 10 ml (2 tsp) olive oil
- salt & pepper, to taste
Method:
Prepare the chops: In a dry pan, add the cumin, coriander and fennel seeds and toast over moderate heat. When the spices are fragrant, tip them into a pestle and mortar, add the garam masala, and grind coarsely (can also be done in an electric grinder). Add the spices to a small saucepan, then add the vinegar, jam, garlic, ginger and season with salt & pepper.
Heat until simmering, then cook for 5 minutes over low heat, stirring. Remove from the heat and cool to room temperature (this will take about 1,5-2 hours). Place the chops in a large non-reactive bowl (plastic container with lid is ideal), then pour over the marinade, making sure to coat the chops on all sides. Cover and refrigerate overnight, turning once after a few hours. The next day, let it come to room temperature before cooking over a hot grill or over hot coals until done to your liking. Serve with the sambal and your choice of sides.
For the sambal: In a medium bowl, add the chopped peaches, tomatoes, onion, coriander, lemon juice/vinegar, olive oil and season with salt & pepper. Stir and set aside until ready to serve.
Recipe and images by Spier.
