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Clover Margie Classic lamb chops with tomato gravy and Zulu Cabbage

Margie Classic lamb chops with tomato gravy and Zulu Cabbage

Margie Classic lamb chops with tomato gravy and Zulu Cabbage

1-2 kg lamb chops (or rack, trimmed)
2 T Margie classic 
2 -3 garlic cloves with skins on, bruised
Fresh thyme and fresh rosemary sprigs
Salt and pepper
Squeeze of fresh lemon
 
In a large saucepan. Melt the Margfie Classic. Season the lamb chops wthe salt and pepper and place into the heated pan. Add the bruised garlic cloves and fresh herbs to the pans. Turn the lamb chops once golden brown and seares on one side. Toss in the pan to absorb the garlic and herb flavours. Add a squeeze of freshe lemon and keep tossing in with the flavours until the lamb is cooked to your liking. 
 
Tomato gravy
2-3 tomatoes, grated
1 T Margie Classic 
½ onion, chopped
2 cloves garlic, crushed
1 T tomato paste
1 chilli, chopped
1 T brown sugar
salt and pepper
 
Melt the Margie Classic in a saucepan. Add in the chopped onion and garlic until translucent. Add in the grated tomatoes, tomato paste, chopped chilli and brown sugar. Season with salt and pepper and mix until well combined. Cook the gravy until slightly thick. Taste for more seasoning.
 
Zulu Cabbage
2 T Margie Classic
½ cabbage, shredded
½ onion, chopped
½ green pepper, chopped
1 T curry powder/roasted masala
½ tin chopped tomatoes
1-2 carrots, grated
green beans, chopped
 
Melt the Margie classic in a saucepam. Add the chopped onion and green pepper. Sprinkle over the curry powder. Cook until onions are translucent. Add the shredded cabbage and carrots and cook until the cabbage wilts. Next add the green beans and tomatoes. Mix together and season with salt and pepper. Cook for a few minutes but not too long. The cabbage must still have some crunch. Serve everything Phutu pap. 


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