Sosaties — lamb and apricot skewers
Lamb marinated in curry, vinegar and apricot jam, grilled with dried apricots.
Active time40 min
Cooking20 min
Total5 hResting : 4 h
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Ingredients
- 1 tsp fresh ginger
- 1 garlic clove
- 1 onion
- 1 onion
- 450 g boneless lamb leg
- 16 dried apricots
- 3 tbsp apricot jam
- ½ tbsp ground cumin
- 1 tbsp curry powder
- 1 tsp sunflower oil
- ¼ tsp salt
- 3 tbsp white wine vinegar
Preparation
Peel the onion for the marinade. Chop the marinade onion and soften in the oil over low heat. Peel and grate the garlic and ginger, add and stir for 1 min. Mix in the jam, vinegar, curry, cumin and salt. Remove from the heat and cool completely.
Use for the recipe: a quarter of an onion (prepare 1 onion).
1 tsp fresh ginger1 garlic clovea quarter of an onion3 tbsp apricot jam½ tbsp ground cumin1 tbsp curry powder1 tsp sunflower oil¼ tsp salt3 tbsp white wine vinegar- knife
- chopping board
- frying pan
- grater
- spoon
Cut the lamb into even cubes. Coat with the cold marinade in a dish, cover and refrigerate for 240 min.
450 g boneless lamb leg- knife
- chopping board
- shallow dish
Near the end of marinating, soak the apricots in hot water for 20 min, then drain and cut into pieces. Peel and cut the remaining onion. Alternate lamb, apricot and onion on skewers. Grill over medium heat for about 12 min, turning, until the meat is cooked. Discard leftover raw marinade.
Use for the recipe: half an onion (prepare 1 onion).
half an onion16 dried apricots- mixing bowl
- colander
- knife
- chopping board
- metal skewers
- barbecue with grill
- tongs
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration