Lamb and Apricot Sosaties
Photography by Becky Nunes.
This South African recipe was introduced by the Indonesians who came to the Cape as slaves in the days of the Dutch East India Company. They brought their wonderful cuisine and spices and many went on to become cooks in the houses of the rich.
INGREDIENTS
800 grams lamb leg steaks
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons Madras curry powder
2 teaspoons coriander
1 teaspoon cumin
½ teaspoon turmeric
¼ teaspoon allspice
½ cup apricot jam
½ cup tamarind concentrate
¼ cup water
1 bay leaf
30 dried apricots
9 x 20 cm wooden skewers, soaked in cold water
METHOD
Trim the lamb of any skin and excess fat. Cut into 2 cm cubes.
Heat the oil in a saucepan and sauté the onion and garlic until tender. Add the spices and cook for 1 minute. Add the jam, tamarind, water and the bay leaf and simmer the marinade for 3 minutes. Tip into a dish and set aside to cool.
Combine the lamb and marinade and turn to coat each piece of meat. Cover and refrigerate for a minimum of 6 hours and up to 24 hours. The longer the meat marinates the better the flavour. Remove from the fridge 1 hour before cooking.
To cook: Thread 1 apricot, 2 pieces of lamb then another apricot on each skewer, repeating the combination once more to fill the skewer. Rub any remaining marinade over the sosaties and season with salt.
Preheat the barbecue to medium. Lightly brush with oil and cook the sosaties for about 6 minutes each side. Serve with a roasted kumara, red onion and green bean salad. Makes 9 sosaties
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.