Heritage Day Recipe #4 by Reuben Riffel: Coffee and Cardamom Lamb Chops

Kerry Spencer 24.September.2024 0 comments

Coffee and Cardamom Lamb Chops

Recipe by Reuben Riffel

Celebrate the rich tapestry of South African cuisine this Heritage Month with a dish that brings bold, distinctive flavours to your braai – Coffee and Cardamom Lamb Chops by Reuben Riffel. This unique recipe combines the earthy warmth of cardamom with the deep, robust notes of coffee, creating a marinade that transforms tender lamb chops into something truly special. Paired with a rich, spiced sauce and traditional braai accompaniments, this dish is a fitting tribute to the diverse flavours of our culinary heritage.

For the perfect finishing touch, enjoy it with a glass of Stellenzicht Silcrete Cinsault, whose bright fruitiness beautifully complements the lamb. Gather your loved ones, light the grill, and savour a true taste of tradition!

Serves: 4
Prep Time: 15 minutes + overnight marinating
Cook Time: 30 minutes

Ingredients:
- A handful of green cardamom pods
- 1 tbsp black peppercorns
- 1 tsp ground coriander
- 2 tbsp instant coffee
- 150g plain yogurt
- 1 garlic clove, grated
- 1 tbsp fresh ginger, grated
- 600g lamb rib chops

For the Sauce:
- ¼ onion, grated
- 1 garlic clove, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp of the prepared spice mix
- 1 tsp tomato paste
- 1 tsp tamarind paste
- 1 tbsp stock concentrate (Nomu recommended)
- 100ml water
- 1 tsp honey
- 2 tbsp butter

Method:

Prepare the Marinade:

Crush the cardamom pods to release the aromatic seeds, discarding the shells. Mix the seeds with the peppercorns, ground coriander, and instant coffee for a bold, fragrant spice blend.
In a bowl, combine the yogurt, grated garlic, ginger, and spice blend. Coat the lamb chops generously, massaging the marinade into the meat for maximum flavor. Refrigerate for at least an hour, or better yet, overnight for a deeper infusion.

Make the Sauce:

Heat a drizzle of oil in a saucepan over medium heat. Sauté the grated onion, garlic, ginger, and a tablespoon of the prepared spice mix for a few minutes until fragrant.
Stir in the tomato paste and tamarind, letting the mixture cook for about 2 minutes to intensify the flavors.
Add the stock concentrate and water, simmering gently until the sauce begins to thicken.
Finish by stirring in honey and butter for a silky richness. Remove from heat and set aside.

Cook the Lamb Chops:

Grill the marinated lamb chops over medium heat, turning occasionally until they’re cooked to your preferred doneness. Aim for medium for juicy, tender results.