Lamb Sosaties
Lamb Sosaties. It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 1 kg lamb shoulder or leg deboned and cubed
- 1 large onion, cut into chunks
- 12 dried apricots
- Skewers (soak in water if wooden)
- 1 large onion, finely chopped for the marinade
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp oil
- 2 tbsp brown sugar
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 2 tbsp apricot jam or chutney
- 2 tbsp vinegar (malt or white)
- ½ cup water
- To taste salt
Instructions
- Heat 2 tbsp oil in a pan. Add the chopped onion and cook until soft and golden.
- Add garlic, ginger, and all the spices. Cook for 1 to 2 minutes until fragrant.
- Stir in the brown sugar, apricot jam or chutney, vinegar, and water. Let it simmer gently for about 5 minutes, then cool completely.
- Place the lamb cubes in a large bowl or container. Pour the cooled marinade over the meat, making sure it is well coated. Cover and refrigerate overnight.
- The next day, thread the lamb onto skewers, alternating with chunks of onion and dried apricots.
- Braai over medium coals or grill in the oven at 200°C, turning occasionally, until the lamb is cooked through and slightly charred, about 15 to 20 minutes.
- Serve hot with yellow rice, chutney, or a fresh salad.
