Masala/Marinate1 kg tender Lamb chops 1 kg spare ribs 1 kg dhania (coriander) sausages Salt to taste1 Tablespoon Suhanas red chilli powder1 Tablespoon kashmiri masala 1 Tablespoon ginger and garlic mixed2 teaspoon black pepper1 Tablespoon English grainy mustard ½ teaspoon vinegar/lemon juice 1 Tablespoon mayonaise1 teaspoon crushed red chillies 3Tablespoon tomotoes sauce 1 Tablespoon Worcestershire sauce1 tablespoon honey1 teaspoon brown sugar2 Tablespoon steakhouse marinate (optional) basting sauce
MethodWash prepare chops and ribs. Drain all liquids in a colender. Add salt, pepper, ginger and garlic.Followed by all spices and masala. Cling wrap and chill in refrigerator for 15 minutes. In a small mixing bowl add the rest of the marinate and give it a good mix. Add the marinate to the chops and ribs place it in a baking sheet ready to braai (bbq) for next hour in the fridge. Use a brush to baste sauce as and when required half way through the braai (bbq) on low flame so it cooks well. Serve hot with sides mash potatoes, chilli baked bean salad, coleslaw, egg mayo and potatoes salad, sauces and fresh garden salad. Garlic roll is an excellent choice. Bon appetite ♥️Shu-Hani ♥️
INFO & TIPS
Enjoy with sides dishes mashed potatoes egg n mayo salads beans salad and fresh garden salad sauces.