Spicy Lamb and Apricot Sosaties

Name: Spicy Lamb and Apricot Sosaties
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: South African
Ingredients: 1.5 kg leg of lamb, cubed; 1 large onion, quartered; 250 g dried apricots (soaked overnight); 250 g streaky bacon into squares, cut; 30 ml sunflower oil; 2 large onions, thickly sliced; 30 ml Rajah mild and spicy curry powder; 5 ml Robertsons turmeric (tumeric); 2 cloves garlic, crushed; 250 ml smooth apricot jam; 500 ml brown vinegar; 1 lemon (zest and juice); 125 ml brown sugar; 30 ml Knorr brown onion soup

1 People
30 min.
easy

The longer you are able to marinade these kebabs for the better – the lamb will be so tender!

Tips

Serving suggestion: Serve with a salad.

Ingredients

1.5 kg leg of lamb, cubed
1 large onion, quartered
250 g dried apricots (soaked overnight)
250 g streaky bacon into squares, cut
30 ml sunflower oil
2 large onions, thickly sliced
30 ml Rajah mild and spicy curry powder
5 ml Robertsons turmeric (tumeric)
2 cloves garlic, crushed
250 ml smooth apricot jam
500 ml brown vinegar
1 lemon (zest and juice)
125 ml brown sugar
30 ml Knorr brown onion soup

Cooking Method

Thread the lamb cubes onto the skewers with the quartered onion, soaked apricots and bacon pieces
Lay the sosaties in a shallow dish
Fry the onion, sliced in the oil until transparent but not too soft. Add the curry powder, turmeric, garlic, jam, vinegar, lemon juice and zest and sugar
Cook the marinade for 5 minutes then remove from the heat and allow to cool
Pour the marinade over the sosaties and marinate for a minimum of 2 hours in the refrigerator
Place sosaties into an oven tray and grill in a preheated oven at 180°C until done or cook on the braai
Drain the sauce into a saucepan, add the Knorr Brown Onion Soup, mix and cook the sauce until thickened
Remove the sosaties from the oven, arrange onto a serving platter and serve with the sauce