Get set for a weekend full of flavour with these sumac chops with fire-roasted chakalaka! This is a delicious braai option to serve to your guests.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chakalaka
2 carrots, halved lengthways
1 onion, unpeeled, cut into wedges
2 tsp curry powder
2 tbsp vegetable oil
200 g exotic tomatoes
For the chops
½ cup macadamias
½ cup breadcrumbs
½ cup sumac
2 tbsp paprika
2 tbsp chilli flakes
1 tsp coarse salt
Olive oil, to brush
4 lamb chops

METHOD
For the chakalaka
1. Toss carrots and onion with 1 tsp curry powder, 1 tbsp oil, and salt and pepper.
2. Braai them on a grid over hot coals until soft. The carrots will take longer than the onions.
3. Toss the tomatoes with the remaining curry powder, oil and salt and pepper. Place a foil container on a grid over hot coals and cook the tomatoes.
4. Cut carrots into cubes and peel the onions.
5. Mix carrots, onions and tomatoes, bruising the tomatoes a little to release the juices and form a sauce.
For the chops
1. Blitz together macadamias, breadcrumbs, sumac, paprika, chilli flakes and salt until fine.
2. Press the fatty side of the chops into the sumac mixture to coat. Brush the rest of the chops with olive oil.
3. Braai for 3–5 minutes on each side, until cooked to your liking.
4. Serve the chops with the fire-roasted chakalaka.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen