Bobotie flavoured lamb riblet rolls with Mrs Ball Chutney

Click here for the downloadable recipe.

INGREDIENTS

Riblet Rolls

800 g (9-10) Lamb riblets

1 roll Frozen puff pastry

¼ cup (20g) Flaked almonds

1 Egg, lightly beaten

½ cup Mrs Balls fruit chutney to serve with

Marinade

1 tbsp. Olive oil

2 medium Onions, chopped

1 clove Garlic, crushed

½ tsp. Fresh ginger, finely chopped

1 Apple, peeled and grated

2 tsp. Curry powder

1 tsp. Ground coriander

1 tsp. Turmeric

½ tsp. Cinnamon

¼ tsp. Cayenne pepper

½ tsp. Mixed herbs

1 cup Apple cider vinegar

½ cup Apricot jam

2 Bay leaves or lemon leaves

¼ cup Raisins

1 Apple, peeled and grated

¼ cup Breadcrumbs, soft

1 tsp. Salt

¼ tsp. Freshly ground black pepper

METHOD

1. Preboil the riblets before placing them in the marinade to tenderize the meat and make it easier to debone the riblets. Place the riblets in a saucepan, cover with water and bring to the boil, turn the stove to low and simmer for 15-20 minutes before placing in the marinade.

2. Pre-heat the oven to 180°C. Prepare the marinade:

3. Heat the olive oil in a large pan add the onions and fry until soft and golden. Add the garlic, ginger and apple and stir-fry for a minute. Add the curry powder, coriander, turmeric, cinnamon, cayenne pepper and mixed herbs and stir-fry for 2-3 minutes. Add the vinegar, apricot jam, bay leaves, raisins, apple and breadcrumbs, salt and pepper and mix well.

Prepare the riblets:

1. Place the boiled riblets in the marinade sauce in an oven casserole dish, pour over the marinade. Cover and cook for 1 ½ hours in the pre-heated oven until tender.

2. Remove from the oven and leave to cool. Remove the bones from the riblets and shred the meat mixing the meat with the marinade and sauce. Leave to cool.

Prepare the rolls:

1. Preheat the oven to 220°C. Line a lightly greased large baking tray with baking paper. Cut the pastry into 4 rectangles of 13.5cm x 18cm and place them on the tray.

2. Divide the meat mixture into 4 equal portions. Place the lamb mixture down the center of each pastry rectangle. Brush the long ends of the pastry with the beaten egg and roll to enclose the filling leaving the ends open.

3. Turn the roll, seam-side down, onto the trays. Score the tops with a sharp knife and brush with the remaining egg. Sprinkle flaked almonds on top.

4. Cut each roll into 4 to 6 smaller rolls to create mini rolls.

5. Bake for 25 minutes until the pastry is golden and cooked through. Allow to cool slightly. Serve with Mrs Balls chutney.