Curried Lamb & Apricot Sosaties
A 'sosatie' is the South African'ism for kebabs. A perfect addition to any braai or BBQ because they are easy and quick to cook, and make for an easy hand-held eat for your guests.
These lamb sosaties are marinated in a delicious curry powder with the addition of peach chutney for a delicious sweet & savory flavor profile that goes deliciously with lamb.
Give them a go - you won't be sorry!
Curried Lamb & Apricot Sosaties (Kebabs)
The Butcher Block
4
6 hours
8 minutes
Delicious sweet and savory lamb sosaties (kebabs) flavored with curry and peach chutney and grilled to perfection over a flame.
Ingredients
- 4 tbsp oil (canola or sunflower)
- 4 tbsp red wine vinegar
- 1 small tub plain or greek yoghurt
- 2 tbsp Mrs. Ball’s Chutney
- 2 tbsp Worcestershire Sauce Sprinkle
- 1.5 tbsp mild curry powder
- 1 tsp ground coriander
- 1 tsp coarse Himalayan Salt
- 1 tsp black pepper
- 1 kg Boneless Lamb Cubes
- 1 medium red onion, cubed
- 2 cups dried apricots
- 1 punnet cherry tomatoes
- 1-2 bay leaves
Directions
In a large bowl, whisk together the oil, vinegar, yoghurt, chutney, Worcestershire sauce powder, curry powder, coriander, salt, and pepper until smooth. Add the remaining ingredients (lamb, onion, dried apricots and gently toss to coat the meat evenly. Add the bay leaves at the end, cover the bowl and refrigerate for at least 3 hours, or ideally overnight, to marinate thoroughly.
When you are ready to skewer your kebabs put a cherry tomato on the skewer first, then alternate a piece of lamb, then onion, then lamb and then a piece of apricot, followed with another piece of lamb, onion, lamb, apricot depending on the size of your skewer. End each kebab with a cherry tomato.
Fire up your braai or BBQ and grill the skewers over medium heat, turning occasionally, until the meat is slightly caramelized (approx. 4 minutes per side depending on the thickness of the meat). Serve with fresh salad, potato salad and any other condiments of your choice.