Curried lamb sosaties with tomato jam
Makes 6
Preparation time 20 minutes, plus time to marinate overnight
Cooking time 10 – 15 minutes
You need
• about 1,5 kg leg of lamb cubes
• 16 lemon or bay leaves
• 16 dried apricots
• salt and freshly ground black pepper, to taste
For the marinade
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon tandoori masala or your favourite curry mix
• 1 teaspoon paprika
• 3 cloves of garlic, chopped
• 2 heaped tablespoons tomato jam with ginger
• ½ cup white wine vinegar
Here’s how
1 Fry the onion for the marinade in the olive oil until translucent. Add the spices and garlic and fry until flavoursome. Add the jam and vinegar and stir over a medium heat until the jam melts in the sauce. Set aside to cool down. Mix the lamb cubes with the marinade in a glass or plastic bowl and refrigerate overnight.
2 Thread the marinated lamb cubes onto skewers, alternating the meat with apricots and lemon or bay leaves.
3 Braai the sosaties over hot coals until cooked but still juicy and a little pink on the inside. Baste the meat with the marinade while you braai. Season to taste.