A taste of Cape Malay food with lovely braised lamb chops and sauteed vegetable rice
Marinate 6 chops in 1 cup of yogurt
Season with salt and pepper.
Cook over low heat on the stove for about 30 minutes or
Bake in the oven at 180C for about 30 minutes in the marinade
Add a ½ teaspoon each of jeera and masala
Set aside for 45 minutes to 1 hour
Boil 1 cup white rice and add 1 cup of mixed frozen vegetables just before rice is completely cooked.
You can leave it white or add a tsp of egg coloring.
Saute 1 onion and jeera seeds
Add 1 tsp sugar then add rice.
Add different color bell peppers (optional).
This recipe comes from the Cape Malay cookbook and I just, tweaked it a bit.
You can even use this marinate for BBQ chops or chicken.
Prepared, tried, and tested Haydee de Doncker
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