Lamb Sosaties (Kebabs) With dried Apricots
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Learn how to prepare sosaties, a traditional South African recipe made with marinated meat cooked on skewers: check out the ingredients and the full recipe.
15 July, 2015
ingredients
Vegetable oil
2 tbsp
Onion
1 - 2 small, very finely diced
Garlic
2- 3 cloves, very finely diced
Curry powder
1 tbsp
Brown sugar
1 tbsp
Vinegar
100 ml, white wine, mild
Sherry
150 ml, dry
Apricot jam
4 tbsp
Cornflour
1 tsp
Lamb
600 g, ready to cook (e. g. leg or shoulder), cut into approx. 1.5 cm cubes
Bacon
100 g, streaky, rashers, cut into 3 cm strips
Apricots
50 g, dried
Bay
16 - 20 springs, leaves stripped from the lower section
Vegetable oil
for the barbecue
Lemon juice
for drizzling
Peppercorns
crushed
Preparation
For the marinade
Heat the oil and fry the onions and garlic until translucent.
Dust over the curry and the sugar, add the vinegar and sherry and season to taste with apricot jam, salt and ground black pepper.
Mix the cornflour with 50 ml of water, add to the sauce and bring to a boil.
Remove from the heat, cover and leave to cool.
For the kebabs
Thread the meat, bacon and apricots alternately onto the bay sprigs.
Brush with the cooled marinade, cover and leave in the refrigerator for at least 4 hours.
Once marinated, scrape the marinade off the kebabs and reserve.
Oil the barbecue and cook the kebabs for approx. 10 minutes, turning.
Brush frequently with the marinade.
Remove from the barbecue, drizzle with lemon juice, season with crushed black pepper and serve.
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