Make the maize meal chips by heating the stock in a medium-sized pot. Once boiling, add 250g of the maize meal and whisk well. Continue to stir for 5 minutes then lower the heat. Continue to cook, adding more liquid, until soft and no longer al dente.
Stir in the cream, butter and 100g of the Parmesan. Season with salt and pepper to taste. Pour into a 20cm x 20cm dish, lined with cling wrap, and place in the fridge to set.
For the chakalaka, heat the olive oil in a large pan and sauté the onion until soft and slightly golden in colour. Add the garlic, curry powder, fresh chillies and red pepper. Cook for 3 – 5 minutes, or until slightly charred. Next, add the tomato paste and cook for a further minute. Add the tinned tomato and fresh tomatoes, lower the heat and simmer for 45 minutes, adding water as is necessary in order for the chakalaka to not burn.
Remove the maize meal from the fridge and cut into 2cm x 7cm ﬁngers. Place the remainder of the maize meal, mixed with the parmesan in a plate. Season with salt. Toss the cut maize meal in the mixture.
Heat a little of the canola oil in a heavy-based pan over medium heat, fry the maize meal chips in batches, until golden on each side. Drain on paper towel. Season again with sea salt and keep warm in a moderate oven.
Finally, season the lamb rib chops with salt and pepper and cook over medium coals, fat side down ﬁrst, until crispy. Add the sausages to the braai.
Continue cooking the lamb chops on their side, turning once until medium rare. Finish cooking the sausages and arrange the meat on a large platter. Pile the maize meal chips onto the platter and serve with the chakalaka.