Lamb Sosaties
From suevan 15 years agoIngredients
- * 500g lamb (boned shoulder or leg of lamb) shopping list
- * 2 large onions shopping list
- * 50ml olive oil shopping list
- * 4 cloves of gralic shopping list
- * 1 tablespoon of curry powder shopping list
- * tumeric 1 x teaspoon shopping list
- * brown sugar 1 x tablespoon shopping list
- * 4 crushed bay leaves shopping list
- * 1 x tablespoon of lemon juice shopping list
- * 2 x lemons cut into small wedges shopping list
- * 120ml meat stock shopping list
- * 125g dried apricots shopping list
- * 1 x green pepper cut into bite size pieces to fit onto the kebab shopping list
- * butter shopping list
- * skewer sticks shopping list
How to make it
- To make the Lamb Sosaties, first cut the lamb up ito 25mm cubes, slice one onion into wedges (for the skewer - you could use shalotts) and the other chop finely, peel and crush the garlic. Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes. Add the tumeric, lemon and meat stock, bring to the boil.
- The put the meat in a non-metal bowl with the bay leaves at the bottom. As soon as the marinade comes to the boil, pour it over your meat mixture and then allow it to cool and place in the fridge to marinade overnight.
- The next day when you are ready for the braai (barbeque), skewer the meat, apricots, green pepper and onion wedges (shallots) onto the sticks.
- For the sauce, pour the leftover marinade into a saucepan, add some butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.
- The best way to cook the sosaties is over a hot braai (barbeque) turning them as you go, but you can also cook them under a grill.
- As a variation, and if you like hot food, why not try adding crushed chillies, more galic and some peri-peri to the marinade.
People Who Like This Dish 2
- sitbynellie Glasgow, GB
- suevan Ringwood, GB
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Reviewed by 1 people-
This looks really nice! Thanks for the recipe.
sitbynellie in Glasgow loved it
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