Sosaties - Cape Malay Lamb and Apricot Skewers
These marinated and grilled lamb and apricot kebabs combine fruit and curry flavors unique to dishes found in Cape Malay, South Africa. Serve these with rice or solo as they do at a Braai (South African cookout), as one-of-many meat dishes.
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Servings: 4 skewers
Equipment
- small saucepan
- Metal or soaked wood skewers
Ingredients
- 1 lb Boneless lamb leg or shoulder
- 16 Dried apricots
- ¾ medium Onion, peeled
Marinade
- ¼ medium Onion
- 1 tbsp Vegetable oil
- 1 clove Garlic, minced
- 1 tsp Ginger, minced
- 3 tbsp Apricot jam
- 3 tbsp Wine vinegar
- 1 tbsp Curry powder
- 2 tsp Ground cumin
- ¼ tsp Salt
Instructions
- Prep - Quarter and chop 1/4 onion, reserve the rest. Cut lamb into 1½-inch cubes. Soak dried apricots in hot water for 20 minutes.
- Marinate - Heat chopped onion and oil in saucepan over low heat for 5 minutes. Add garlic and ginger and cook for another minute. Add vinegar, apricot jam, curry powder, cumin, and salt. Mix well then remove from heat and let cool. Place lamb cubes in a plastic freezer bag. Pour in cooled marinade, seal bag, and massage into the meat. Refrigerate for a few hours or overnight.
- Assemble & Grill - Soak apricots and wood skewers, if using, for 30 minutes in warm water. Thread meat onto skewers alternating between meat, apricots and onion pieces. Make 4 skewers. Cook on hot grill until cooked through, about 6 minutes total.
Nutrition
Calories: 329kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 236mg | Potassium: 784mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1212IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 4mg