South African Sosaties Recipe
Ingredients
| Vegetable oil | 1 1/2 Tablespoon | |
| Onions | 3 Medium, finely chopped | |
| 1 tsp. hot curry powder | ||
| Ground coriander | 1/2 Teaspoon | |
| Pinch turmeric | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Apricot jam | 1 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 1/2 tsp. sambal oelek | ||
| Lamb | 4 Pound, cut into cubes | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| 8 metal skewers | ||
| Onions | 12 Small, peeled | |
Directions
The day before the barbecue, in a large casserole, heat the oil.
Gently saute onions until they are soft and transparent.
Add curry powder, coriander and turmeric.
Cook, stirring, for 2 to 3 minutes.
Combine lime juice and water and add to casserole; then add apricot jam and brown sugar.
Continue cooking until mixture reaches boiling point.
Reduce heat and simmer for 15 minutes.
Remove from heat and cool.
Add garlic and sambal oelek.
Season the lamb cubes with salt and pepper.
Add lamb to the curry mixture.
Marinate overnight, turning meat occasionally.
Drain lamb and reserve marinade.
Thread the meat on the skewers, alternating with onions.
Grill 8 to 15 minutes, turning often and brushing with marinade.
Gently saute onions until they are soft and transparent.
Add curry powder, coriander and turmeric.
Cook, stirring, for 2 to 3 minutes.
Combine lime juice and water and add to casserole; then add apricot jam and brown sugar.
Continue cooking until mixture reaches boiling point.
Reduce heat and simmer for 15 minutes.
Remove from heat and cool.
Add garlic and sambal oelek.
Season the lamb cubes with salt and pepper.
Add lamb to the curry mixture.
Marinate overnight, turning meat occasionally.
Drain lamb and reserve marinade.
Thread the meat on the skewers, alternating with onions.
Grill 8 to 15 minutes, turning often and brushing with marinade.
Chef
