Ingredients

The following ingredients have 10 Servings
  • 45ml (3 tbsp) olive oil
  • 3 onions, peeled and quartered
  • 3 garlic cloves, peeled and crushed
  • 5cm (2in) fresh ginger, peeled and chopped finely
  • 45ml (3 tbsp) curry powder
  • 15ml (1 tbsp) salt
  • 10ml (2 tsp) pepper
  • 45ml (3 tsbp) white wine vinegar
  • 150ml (5oz) apricot jam
  • 45ml (3 tbsp) brown sugar
  • 2 bay leaves
  • 30ml (2 tbsp) cornflour
  • 1 deboned lamb shoulder, weighing approximately 1kg (2.5lbs), cut into 2.5cm (1in) cubes
  • 20 dried apricots

Instruction

  • Heat the oil and gently fry the onions and garlic until softened.
  • Add the ginger, curry, salt, pepper, vinegar, jam, sugar and bay to the pan and mix thoroughly.
  • Make slurry with the cornflour and stir into the marinade.
  • Bring to the boil and boil for 5 minutes, or until slightly thickened.
  • Transfer the marinade to a large dish and let it cool down.
  • Add the lamb cubes and marinate them for at least 4 hours but preferably overnight in the fridge.
  • Soak the apricots in hot water to cover until plump.
  • If you are using wooden skewers, soak them in water too to prevent them from burning.
  • Remove the meat from the marinade and thread it onto the skewers alternating between meat, apricots and onion.
  • Braai (Barbecue) the sosaties over moderate coals, or grill in the oven, turning frequently, for 25 minutes, or until cooked.