Sosaties
Serves 6
Ingredients
Method
1 kg. Lamb (Leg Or Shoulder), Cut into Cubes
2 Onions, Quartered
2 Red Bell Peppers, Cut into Chunks
2 Green Bell Peppers, Cut into Chunks
10 Dried Apricots
125 ml. Red Wine Vinegar
60 g. Brown Sugar
125 ml. Apricot Jam
2½ g. Curry Powder
2½ g. Turmeric
2½ g. Ground Coriander
Salt and Pepper to Taste
Soak the dried apricots in warm water for 30 minutes, then drain.
Prepare the marinade by combining the vinegar, brown sugar, apricot jam, curry powder, turmeric, and coriander in a saucepan. Simmer over low heat until the sugar and jam have dissolved.
In a large dish, combine the lamb cubes, onions, bell peppers, and apricots. Pour over the marinade and ensure everything is well coated. Cover and refrigerate overnight.
Thread the marinated ingredients onto skewers, alternating between meat, fruit, and vegetables.
Season the sosaties with salt and pepper, then grill over hot coals or under a hot grill, turning frequently and basting with leftover marinade until the meat is cooked to your liking.