Ingredients:
Marinade:
800 g leg of lamb
shoulder or sirloin
250 ml LANCEWOOD® Double Cream Plain Yoghurt
2 garlic clove(s), crushed
3 cm piece ginger, grated
1 onion, grated
60 ml tomato purée
60 ml apricot jam
30 ml mild curry powder
7.5 ml cumin
7.5 ml coriander
5 ml turmeric powder
2 ml salt
5 ml chilli(es), crushed (optional)
30 ml vinegar
45 ml canola oil
To assemble:
18 soft apricot(s)
soaked in rooibos tea or water for 1 hour
2 large onion(s)
quartered & layers separated
To serve:
Minted yoghurt:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
30 ml mint, chopped
salt to taste
Baby potatoes:
600 g baby potatoes
boiled in salted water until soft
60 ml butter
1 garlic clove, crushed
30 ml parsley, chopped
Pasta salad:
250 g spiral pasta, cooked according to the instructions on the packet
1 red pepper(s), chopped
70 g cucumber, diced
70 g LANCEWOOD® Cheddar, cubed
1 red onion, halved & thinly sliced
60 ml french dressing
60 ml mayonnaise
salt & freshly ground black pepper to taste
Method
Marinade:- Cut the lamb into 2 cm x 2 cm pieces.
- Mix the ingredients for the marinade together. Add the lamb and mix well ensuring that the meat is covered with marinade.
- Cover and refrigerate for at least 1 hour or preferably overnight to ensure maximum flavour and tenderness.
To assemble:- Thread approximately 5 – 6 pieces of lamb onto skewers with apricots and chunks of onion in between.
- Prepare a braai fire or griddle pan. When the coals are hot and ready, braai the kebabs turning frequently.
- Baste with the remaining marinade as you braai.
- Serve with minted yoghurt, boiled baby potatoes and pasta salad for the ultimate braai treat.
To serve:Minted yoghurt:
Mix the yoghurt, mint and salt together and enjoy as a dipping sauce.
Baby potatoes:
Add the butter, garlic and parsley to the potatoes once cooked. Toss until well coated.
Pasta salad:
Mix all of the ingredients together and serve as a side.
HINTS & TIPS:- Should you not wish to braai, add the sosaties to a griddle pan over medium heat and turn frequently.
- Soak the wooden skewers in water to prevent them from burning when braaiing.
- You can use the same marinade with chicken or beef.
- Add red, green and yellow peppers as additional ingredients to the sosaties.
