Make the peri-peri marinade for the chicken: in a bowl combine Olive Oil, minced Garlic, Peri-Peri Sauce, Lemon Juice, a pinch of Salt and freshly ground Black Pepper. Toss the Chicken Thighs in the marinade, cover and refrigerate for at least 30 minutes (or up to 4 hours).
Prepare an herb marinade for the lamb: mix a little Olive Oil with crushed Garlic, chopped Rosemary, grated Lemon Zest, Coarse Salt and Black Pepper. Rub over the Lamb Loin Chops and let rest while the grill heats.
Season the Beef Sirloin Steaks and Boerewors simply by brushing with Olive Oil and sprinkling with Coarse Salt and Black Pepper; allow the steaks to come to room temperature for 20–30 minutes.
Bring your braai or grill to medium-high heat and oil the grates. If using charcoal, let the coals reach a steady even heat.
Start the maize meal porridge: bring Water to a boil in a saucepan, add a pinch of Salt, then gradually whisk in Maize Meal so no lumps form. Reduce heat to low and simmer, stirring, until thick and creamy (about 10–15 minutes). Stir in Butter to finish and keep covered and warm.
While the porridge cooks, make the tomato-and-baked-bean relish: heat Vegetable Oil in a skillet, sauté chopped Onion until translucent, add minced Garlic, diced Green Bell Pepper and sliced Carrots and cook until softened. Add chopped Tomatoes and Tomato Paste, then sprinkle in Mild Curry Powder and Paprika.
Stir the Baked Beans in Tomato Sauce and a spoonful of Apricot Chutney into the vegetable-tomato base, simmer gently for 8–10 minutes so the flavors meld, and season to taste with Salt and Black Pepper. Keep warm.
Grill the proteins in stages: place the Boerewors on first so it can cook through without burning—turn regularly until evenly browned. Grill the marinated Chicken Thighs next, cooking until the juices run clear and the edges are charred (about 6–8 minutes per side depending on thickness). Then sear the Lamb Loin Chops over high heat for 3–4 minutes per side for medium-rare, and finally sear the Beef Sirloin Steaks to your preferred doneness (roughly 3–5 minutes per side for medium-rare).
Transfer all meats to a board and rest for 5–8 minutes so juices redistribute; this makes slicing easier and keeps everything juicy.
Serve: spoon the creamy maize meal porridge onto plates, top with slices of rested Beef Sirloin Steaks and Lamb Loin Chops, whole Boerewors and Chicken Thighs. Ladle the tomato-and-baked-bean relish alongside, garnish with lemon wedges and a little extra Apricot Chutney if you like, and squeeze fresh Lemon over the grilled meats to brighten the flavors.
