Lamb & Apricot Sosaties

15 Ingredients

Number of servings

4

24 dried apricots
2tablespoons curry powder
2tablespoons coriander (to serve)
2teaspoons ginger, grated
1tablespoons mint sprigs (to serve)
2 red onions, cut into thin wedges
2 limes, halved
1/2teaspoons ground allspice
2teaspoons ground coriander
1/2teaspoons ground cumin
1/3 cup white wine vinegar
1 cup apricot jam
1/4teaspoons ground pepper
750grams boneless lamb, trimmed, cut into 2.5cm cubes
6 cloves garlic, minced (save 4 whole cloves for later)

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

In a medium saucepan, combine jam, vinegar, 1/3 cup water, curry powder, garlic, coriander, ginger, cloves, allspice, cumin and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.

Step 2 of 5

Place the lamb in a large glass baking dish, add marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing meat 2 or 3 times.

Step 3 of 5

Place apricots in a bowl, cover with boiling water and set aside for 30 minutes to plump. Drain.

Step 4 of 5

Remove lamb from marinade and thread onto skewers with apricots and onion (see tip). Transfer marinade to a saucepan with 1/3 cup water. Place over medium heat and bring to the boil. Simmer for 5 minutes, adding more water if too thick.

Step 5 of 5

Preheat grill or barbecue. Cook the skewers for 12 minutes or until the lamb is slightly pink inside. Add lime halves to grill and cook for 2 minutes or until charred. Serve skewers with extra sauce, limes and garnished with coriander and mint.