Grilled Lamb Sosaties
Easy grilled lamb sosaties prepared in a curry marinade and fired over high heat. This South African braai classic uses boneless leg of lamb, dried apricots, and spices to create an unreal flavor combination.
Servings: 8
Equipment
Ingredients
- 2 tbsp olive oil
Marinade
- 1 onion finely sliced
- 3 cloves garlic minced
- 2 tsp fresh ginger grated
- 3 tbsp curry powder
- 1 tsp turmeric powder
- 11 oz apricot jam
- 2 cups brown vinegar
- 1 tsp kosher salt
Skewers
- 4 lbs boneless leg of lamb cubed
- ½ lb dried apricots soaked overnight
Instructions
- Heat olive oil in a skillet over medium-low heat
- Once hot, fry the sliced onions gently until soft and translucent, 7-8 minutes
- Add the garlic, ginger and spices to the pan and cook for one minute further
- Finally, pour in the apricot jam, vinegar, and salt, and bring the mixture to a boil. Once boiling, remove the pan from the heat and set aside to cool fully.
- Meanwhile, thread skewers with alternating pieces of lamb and apricots. And set in a large baking dish.
- Once the marinade has cooled, pour it over the kebabs and leave to soak overnight
- When ready to cook, fire up grill or braai to medium-high heat, about 400°F (205°C)
- Once the grill or braai is fully preheated, arrange the sosaties on the grates or in a grill basket. Cook for 15 minutes, turning regularly, or until meat internal temperature is 145°F (62°C).
- Serve immediately