This Bobotie-spiced lamb chops recipe with tomato bredie sauce is inspired by the delicious dishes on The Taste Master Junior. Perfect for young chefs and home cooks alike, it’s a simple South African meal packed with flavour that the whole family will enjoy. Cooking this recipe gives you a taste of South African tradition right on your plate, with spices that make every bite lekker
8 lamb loin chops (150–180g each)
2 Tbsp olive oil
1 Tbsp butter
Salt & freshly ground black pepper
5 ml ground coriander
5 ml ground cumin
5 ml turmeric
2.5 ml ground cloves
2.5 ml ground cinnamon
5 ml Cape Malay curry powder (mild)
15 ml brown sugar
2.5 ml ground ginger
2 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
5 ml grated fresh ginger
5 ml paprika
5 ml curry powder
2 ripe tomatoes, chopped
200 g tinned chopped tomatoes
15 ml tomato paste
250 ml lamb stock (or beef stock)
5 ml brown sugar
5 ml red wine vinegar
Salt & pepper to taste
250 ml maize meal (super maize meal)
750 ml water
5 ml salt
15 ml butter
150 g baby spinach, blanched and finely chopped
50 g Parmesan or mature cheddar (optional)
150 g spinach leaves
200 ml neutral oil (grapeseed or sunflower)
10–12 Brussels sprout leaves, blanched and shocked in ice water
Micro herbs or edible flowers (optional)
Heat olive oil in a saucepan and sauté onion, garlic, and ginger until softened.
Add paprika and curry powder, cook until fragrant.
Stir in fresh and canned tomatoes, plus tomato paste. Cook until reduced.
Add stock, brown sugar, and vinegar. Simmer 25–30 minutes until rich and thick.
Blend until smooth and season to taste.
Bring water and salt to a boil, whisk in maize meal gradually to avoid lumps.
Cook on low heat for 10–15 minutes until thick.
Stir in butter, spinach, and cheese (if using).
Spread onto clingfilm, roll tightly into a log, and chill until firm.
Before serving, slice into rounds and pan-sear in butter until golden.
Mix all bobotie spices with a drizzle of olive oil to form a rub.
Coat lamb chops generously, season with salt and pepper.
Heat olive oil and butter in a hot pan.
Sear chops for 2–3 minutes per side until caramelised (medium-rare).
Rest for 5 minutes before plating.
