Spicy Lamb and Apricot Sosaties2016-12-14
- Servings : 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- 1.5kg leg of lamb, cubed
- 1 large onion, quartered
- 250g dried apricots (soaked overnight)
- 250g streaky bacon, cut into squares
- 30ml sunflower oil
- 2 large onions, thickly sliced
- 30ml rajah mild and spicy curry powder
- 5ml Robertsons Turmeric
- 2 cloves garlic, crushed
- 250ml smooth apricot jam
- 500ml brown vinegar
- 1 lemon (zest and juice)
- 125ml brown sugar
- 30ml KNORR Brown Onion Soup
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 180C 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.