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Traditional Sosaties
These kebabs are either placed on a hot barbecue grill or under the broiler. Serve with fluffy white rice or potato salad. This recipe requires advance preparation.
2-pound leg of lamb cut into 3/4-inch cubes
3 bay leaves, crushed
1 large onion cut into 1-inch slices
4 ounces whole dried apricots
1 large green pepper cut into 1-inch slices
8 wood or metal skewers
Marinade:
1/4 cup canola oil
1 onion, finely chopped
3 cloves garlic, crushed
2 tablespoons Cape Malay Curry paste (see recipe above) or yellow curry powder
1 teaspoon turmeric
1 tablespoon brown sugar
1 cups chicken or vegetable broth
2 tablespoons lemon juice
Salt and white pepper to taste
Place the cubed lamb in a 9″ by 12″ glass baking dish. Sprinkle with crushed bay leaves and leave in the refrigerator for one hour while preparing the marinade.
To prepare the marinade: Heat the oil in a saucepan and sauté the onion and garlic until golden brown, add the curry paste and blend in. Add the remaining ingredients. Bring to a boil and pour over the meat immediately. Cover and place in the refrigerator overnight.
A few hours before serving, skewer the meat, onions and apricots and green bell pepper. If using wooden skewers, soak them for a few minutes in water so the ends will not scorch. Season with a little salt and pepper. Place on a hot grill or under the broiler about 4 “from the heat source and cook for approximately 10 minutes, turning frequently.
Makes 6 skewers
Heat Scale: Mild
About the Author:
Diana G. Armstrong is a cookbook author, culinary consultant and food and travel writer. She was born in South Africa. She and her husband divide their time between Denver, Colorado and Umbria, Italy. She also visits South Africa frequently.
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