2 Great Lamb Sosatie Recipes.

CECIL'S LAMB SOSATIES (Serves 3-4)

Ingredients

500g boned leg of lamb, cut into 2.5cm cubes

75 g of mutton fat (optional - keeps meat moist and adds flavour at cooking stage)

3 tablespoons of smooth apricot jam

15 ml wine vinegar

2 large onions, both sliced into broad rings

50ml olive or cooking oil

2 cloves garlic, peeled and crushed

125g dried apricots

One green pepper cut into approx 2.5cm squares

1 Tbsp curry powder (mild korma to hot madras – the choice is yours)

1 tsp turmeric

1 Tbsp brown sugar

2 crushed bay leaves

1⁄2 Tbsp salt

1⁄2 tsp of pepper

a knob of butter

Wooden or bamboo skewers

Method

Heat the oil in a frying-pan and saute the onion rings (and green pepper blocks, if using) until very lightly cooked - make sure the onion rings remain intact. Drain them on absorbent paper.

Combine the apricot jam, vinegar, sugar, bay leaves, garlic, salt, pepper, turmeric and curry powder in a ceramic or glass bowl and add the onion rings (and green pepper, if using).

Add the meat and fat to the mixture and marinate for 24 hours in the fridge, stirring 2 or 3 times.

If the apricots are not soft, soak them in a little water until plump. You might also want to soak the skewers so that the exposed ends do not burn to charcoal during the cooking process!

When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers.

Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties.

The sosaties should ideally be braaied (barbacued) over hot coals for about 10 minutes, turning frequently. Alternatively, you can grill them in the oven under a very hot grill, again turning frequently and basting as necessary.

Sosaties (Grilled Marinated Meat with Apricots)

2 pounds lamb, cut into 1" pieces

1 pound pork, cut into 1/2" cubes

1 garlic clove, peeled

Salt, pepper

4 tablespoons oil

1 cup onions, chopped

1 tablespoon curry powder

1 clove garlic, minced

2 tablespoons sugar

1 tablespoon tamarind paste

2 cups white vinegar

2 tablespoons apricot jam

2 tablespoons cornstarch dissolved in

2 tablespoons red wine

1/2 pound dried apricots

1/2 cup dry sherry

Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss.

In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.

One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.

Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.