lamb and apricot kebabs with curry marinade

Sosaties d'agneau au curry et aux abricots

Name: Curried Lamb & Apricot Sosaties (Kebabs)
Prep time: 6 h
Cook time: 8 min
Total time: 6 h 8 min
Yield: 4
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

Le « sosatie » est le terme sud-africain pour désigner les kebabs. C'est un complément parfait à tout braai ou barbecue car ils sont faciles et rapides à cuisiner et constituent un repas facile à emporter pour vos invités.

Ces sosaties d'agneau sont marinées dans une délicieuse poudre de curry avec l'ajout de chutney de pêche pour un délicieux profil de saveur sucrée et salée qui se marie délicieusement avec l'agneau.

Essayez-les, vous ne le regretterez pas !

Curried Lamb & Apricot Sosaties (Kebabs)

The Butcher Block

Rated 5.0 stars by 1 users

Servings

Prep Time

6 hours

Cook Time

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

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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.

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Le 19 septembre, 2024

The Butcher Block

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Sosaties d'agneau au curry et aux abricots

Curried Lamb & Apricot Sosaties (Kebabs)

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Sosaties d'agneau au curry et aux abricots

Curried Lamb & Apricot Sosaties (Kebabs)

Ingredients

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