POLOKWANE – These scrumptious sosaties are the perfect blend of sweet and sour with the apricots adding a different flavour than adding green or red peppers.
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
- 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
- Remove the sosaties from the oven, arrange onto a serving platter and serve with the sauce
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