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#WFD- Spicy Lamb & Apricot Sosaties
Remove the sosaties from the oven, arrange onto a serving platter and serve with the sauce
POLOKWANE – Many people do not like the idea of combining fruit with meat but what most people don’t know is that there are certain combinations that work well together.
One of these combinations is lamb and apricot. The two boast rich flavours and put together are a match made in heaven.
Ingredients
- 1.5kg leg of lamb, cubed
- 1 x large onion, quartered
- 250g dried apricots (soaked overnight)
- 250g streaky bacon into squares, cut
- 30ml sunflower oil
- 2 x large onions, thickly sliced
- 30ml rajah mild and spicy curry powder
- 5ml Robertsons Turmeric
- 2 x cloves garlic, crushed
- 250ml smooth apricot jam
- 500ml brown vinegar
- 1 x lemon (zest and juice)
- 125ml brown sugar
- 30ml KNORR Brown Onion Soup
Method
- 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
This recipe was supplied by What’s for Dinner.
Tell us, did you try this recipe? Send us a picture and your thoughts on the dish.
