|800 g||lamb riblets|
|1 tbsp||olive oil|
|2||medium onions — chopped|
|1||garlic clove — crushed|
|1/2 tsp||fresh ginger|
|2||apples — peeled and grated|
|2 tsp||curry powder|
|1 tsp||ground coriander|
|1 tsp||ground turmeric|
|1/2 tsp||ground cinnamon|
|1/4 tsp||cayenne pepper|
|1/2 tsp||dried mixed herbs|
|1 cup||apple cider vinegar|
|1/2 cup||smooth apricot jam|
|2||bay leaves — or lemon leaves|
|1/4 tsp||black pepper|
|1 roll||frozen puff pastry|
|1/4 cup||flaked almonds|
|1||egg — lightly beaten|
|1/2 cup||fruit chutney|
Preboil the riblets before placing them in the marinade to tenderise 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.
Pre-heat the oven to 180°C.
Prepare the marinade
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
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.
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
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.
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.
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.
Cut each roll into 4 to 6 smaller rolls to create mini rolls.
Bake for 25 minutes until the pastry is golden and cooked through. Allow to cool slightly. Serve with Mrs Balls chutney.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.