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South African Lamb and Apricot Sosaties

South African Lamb and Apricot Sosaties – - Recipe

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Ingredients per serving

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For marinade

  • Onions 125.0 g
  • Garlic, crushed 10.0 cloves
  • Ginger, freshly grated or finely chopped 5.0 g
  • Apricot jam 45.0 ml
  • Fine Foods chutney 45.0 ml
  • Wine vinegar 90.0 ml
  • Rajah medium curry powder 30.0 g
  • Knorr Aromat 5.0 g
  • Robertsons Barbeque spice 5.0 g
  • For the rest of the skewers
  • Lamb leg, diced 1.0 kg
  • Apricots 32.0 pieces
  • Onions 1.0 piece

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Preparation

  1. For marinade

    1. Finely chop the onion, then soften it in a little oil in a small pan until it is becoming translucent but not browning.
    2. Add the garlic and ginger and cook for a minute, then add the vinegar, jam, Fine Foods chutney, Rajah medium curry powder, and Knorr Aromat. Mix well, then remove from heat and leave to cool.
    3. Dice the lamb into relatively large dice (around 4-5 cm), trimming excess fat or sinew. Toss the Robertsons Barbeque spice through the meat and rest for 10 minutes. Mix the cooled marinade through the lamb, then cover and leave for a few hours or overnight, refrigerated.
    4. Soak the apricots in hot water to soften for around 15-20 minutes.
    5. Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or the other between each chunk of meat.
    6. Cook on a braai until the meat is cooked through, then serve.