Description
Author: Michelle Minnaar
Give your barbecue a Cape Malay twist.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
- You can use lamb leg instead of shoulder. Play around with different curry powders to find your favourite and if you can't get hold of any bay leaves, feel free to experiment with any of these bay leaf substitutes.
- Category: BBQ
- Method: Grill
- Cuisine: South African
Nutrition
- Serving Size: 209.1g
- Calories: 311
- Sugar: 22 g
- Sodium: 724 mg
- Fat: 12.9 g
- Saturated Fat: 4.3 g
- Carbohydrates: 28.7 g
- Fiber: 2.6 g
- Protein: 21.3 g