South African Lamb And Apricot Sosaties

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"South African Lamb and apricot sosaties. This recipe inspiration came from the latest edition of @woolworths_au fresh food magazine which I picked up free in my local store - how cool! There are some wonderful recipes in there, I'm a bit hooked. So, going back to these kebabs, I've never made them before and I was totally intrigued to see how they tasted. I imagined an almost Moroccan tasting dish with the spices that were used in the lovely marinade. There was enough left over to create another dish, which I'll share with you later. I also used the wonderful and efficient baking trays to cook these, which were kindly sent to me by @lakelandaus . More details and a full demonstration are in my story right now. Hope you're all having a brilliant start to the week "
-- @fredashafi_spiceitup

Recipe Intro From fredashafi_spiceitup

Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.

Ingredients

2 kg lamb shoulder, boned, skin removed, trimmed, cut into 3 cm cubes

500 g (3 1/3 cups) large dried apricots

3 onions, cut into 3cm wedges

Marinade

110 g (1/3 cup) apricot jam

80 ml (1/3 cup) white wine vinegar

55 g (1/4 cup) brown sugar

3 bay leaves

4 garlic cloves, finely chopped

2 tsp ground turmeric

1/4 tsp cinnamon 

1 tbsp mild curry powder


Method 

Marinating time: overnight
Soaking time: 30 minutes

Start this recipe a day ahead to marinate lamb. 12 metal skewers required 

For the marinade, combine all ingredients in a large bowl. 

Transfer one-quarter of the marinade to a small bowl and set aside. Add lamb pieces to remaining marinade and toss to coat. Refrigerate overnight.

Soak apricots in hot water for 30 minutes or until plump. Drain and set aside. Thread 4 lamb pieces alternately onto each skewer with 3 apricots and 3 onion wedges. 

Heat a barbecue or chargrill plate to medium. Cook skewers, brushing with reserved marinade and turning them occasionally, for 15 minutes or until browned and cooked through.

Serve immediately with any additional marinade as a garnish