MANGO CHEVON

Ingredients: 8 kid butterfly chops 125 mls lemon juice 2 teaspns curry powder 2 teaspns brown sugar 2 teaspns butter 1 tblespn cornflour 425 gm can sliced mangoes, drained,reserve juice 1 chicken stock cube, crumbled   Marinate chops in a combination of lemon juice, curry powder and brown sugar for at least 10 minutes. Drain and reserve marinade. Heat butter in a frying pan. Fry chops for 4-5 minutes on each side. Remove from pan and keep warm. Blend cornflour with mango juice and add to pan with reserved marinade and crumbled stock cube. Bring to the boil, stirring constantly until thickened. Add mango slices and allow to heat through. Serve chops with mango sauce accompanied by seasonal vegetables and steamed Basmati or Jasmine rice.