Name: Best sosaties (south african-malay kebabs)
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 tablespoon olive oil; 2 large onions, sliced thinly; 3 cloves garlic, crushed; 1 1/2 tablespoon medium-strength curry powder; 1 long red chilli, chopped finely; 1 1/2 teaspoon finely chopped ginger; 1 1/2 tablespoon apricot jam; 1 cup (250ml) white wine vinegar; 2 bay leaves; 2 1/2 tablespoon milk; 1.5 kilogram boned leg of lamb

Best sosaties (south african-malay kebabs)

Bring this version of an african specialty to the table, threading tender lamb onto skewers then barbecuing or grilling them to perfection with a spicy curry and apricot jam marinade.

Ingredients

1 1/2 tablespoon olive oil

2 large onions, sliced thinly

3 cloves garlic, crushed

1 1/2 tablespoon medium-strength curry powder

1 long red chilli, chopped finely

1 1/2 teaspoon finely chopped ginger

1 1/2 tablespoon apricot jam

1 cup (250ml) white wine vinegar

2 bay leaves

2 1/2 tablespoon milk

1.5 kilogram boned leg of lamb

Method

1.Heat oil in a large fry pan over a medium- high heat. Add the onion and garlic; cook, stirring, for 3 minutes or until softened. Add curry powder; cook, stirring, for 2 minutes. Add chilli, ginger, apricot jam, vinegar and bay leaves; simmer for 10 minutes. Remove from heat and add milk; cool.

2.Cut meat into bite-size pieces and thread onto skewers. Pour marinade over the meat and rub in well. Refrigerate, covered, for several hours or overnight.

3.Cook the skewers on a heated oiled barbecue (or grill plate) over medium-high heat until cooked to your liking, basting generously with the marinade. Serve with a mint and tomato salad and steamed rice, if desired.

Not suitable to freeze or microwave.
Note

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Ingredients

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