South African Lamb Sosatieskebabs Recipes

Steps:

• Mix meat, ginger and garlic together and add onion and apricots if you are using them.
• Heat butter and stir fry chopped onions until soft and golden.
• Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
• Bring to the boil and cook for 2 minutes.
• Remove from heat and leave to cool until warm.
• Blend in remaining ingredients and pour this over the meat.
• Coat meat well and refrigerate overnight.
• Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
• Barbecue over hot grill taking care not to burn and baste from time to time until done.

Steps:

• Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
• Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
• Preheat grill to medium heat and lightly oil grate.
• Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

Steps:

• Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
• Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
• Preheat grill to medium heat and lightly oil grate.
• Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

Steps:

• For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
• Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
• Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
• Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
• Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
• Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
• While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
• Serve the sosaties over rice, and pass the sauce.