Chops & Spare Ribs for the Braai
A sticky, peppery marinade — BBQ Spice, Steak & Chops Spice, honey, vinegar and peri-peri — over lamb chops or spare ribs, finished over hot coals.
Method
Mix the marinade
Mix all the ingredients together into a loose, sticky marinade.
Coat the meat
Add in the chops or ribs and turn until every piece is coated. Let them sit while the fire burns down.
Braai
Braai over hot coals — or grill in the oven — turning until charred at the edges and cooked through.
From the Akhals kitchen
- Coals ready = glowing with light grey ash. Flames burn the honey before the meat cooks.
Keep the stove on
Special Mix MasalaAkhals Chicken Curry
The house chicken curry — chicken pieces simmered in browned onion, tomato and Special Mix Masala until the oil rises and the gravy hugs every piece. Weeknight simple, Sunday good.
Special Mix MasalaAkhals Veg Curry
Whatever the garden or the fridge offers — potatoes, beans, carrots, marrows — folded into a Special Mix Masala gravy. Meat-free as written, happy to take chicken or lamb.
Fish & Prawn MasalaFish & Prawn Masala Curry
Firm fish, plump prawns or both — braised whole spices, a deep tomato masala, whole red chillies and a squeeze of lemon. Five minutes on high heat and it's done.