POLOKWANE – Sosaties are always lekker, whether braai’d or made in the oven, it’s a great choice for dinner.
What’s for Dinner says the longer you are able to marinade these kebabs for the better.
Ingredients
– 1.5kg leg of lamb, cubed
– 1 large onion, quartered
– 250g dried apricots (soaked overnight)
– 250g streaky bacon into squares, cut
– 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
– 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
– Remove the sosaties from the oven, arrange onto a serving platter and serve with the sauce
