Counting Prince Charles as a fan and with a feature on BBC’s Royal Recipes under her belt, celebrity chef, Dipna Anand’s refreshing take on Punjabi meals is proving to be very popular indeed. We recently attended the book launch of her recipe book, Dip in Brilliant and got to taste some of her delicacies first hand. This week, we bring you an exclusive from the book, Nyama Choma.
In Swahili, Nyama Choma means roast or barbecued meat. When you refer to meat in that way with Kenyans, it usually signifies that it’s time for a meat feast with friends and family. We hope you enjoy.
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SERVES 4 -5
- 1kg lamb ribs, cut into 6cm pieces
- 6 tbsp olive oil
- 4 tbsp lemon juice
- 25g unripe papaya, made into a paste (Tip: Unripe papaya can be hard to source, so you can use unripe pineapples as an alternative)
- 1 ¾ salt
- 1 tsp black pepper
- 2 tsp red chilli powder
- Micro herbs or salad leaves
- Lemon, wedge or ring
- Pre-heat the oven to 180°C / 160°C fan/gas 4.
- Make deep slits into the rib pieces to allow the marinade to soak in. Leave to one side.
- Mix together the olive oil, lemon juice, black pepper, red chilli powder, raw papaya paste and salt.
- Pour the marinade over the ribs and mix to coat well.
- Leave to marinate at room temperature for about 30 minutes before refrigerating and leave to marinate for a further 6-8 hours.
- Once ready to cook, lay the ribs flat on an oven tray and cook for 15 minutes. This will allow the meat to be cooked to a medium finish. Adjust accordingly if you like your meat rare or well done.
- Strain the liquid from the oven tray.
- Garnish as desired and relish.
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