South African Lamb Sosatie with Apricot Chutney

Ingredients

• 500g (1.1 lb) lamb leg, cut into bite-sized pieces 500g (1.1 lb) lamb leg, cut into bite-sized pieces
• 1 red bell pepper, cut into chunks 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks 1 red onion, cut into chunks
• 8 dried apricots 8 dried apricots
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes
• For the marinade: For the marinade:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper to taste Salt and pepper to taste
• For the apricot chutney: For the apricot chutney:
• 200g (7 oz) dried apricots, chopped 200g (7 oz) dried apricots, chopped
• 1 cup white vinegar 1 cup white vinegar
• 1 cup brown sugar 1 cup brown sugar
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt to taste Salt to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 28g (Sugars: 24g)
• Protein: 28g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients and mix well. Add the lamb pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   In a saucepan, combine the chopped apricots, white vinegar, brown sugar, ground ginger, mustard seeds, chili flakes, and salt. Bring to a boil over medium heat, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the chutney thickens. Remove from heat and let it cool.
3. 3.
   Preheat the grill or barbecue to medium-high heat.
4. 4.
   Thread the marinated lamb, bell peppers, red onion, and dried apricots onto the soaked wooden skewers, alternating between the ingredients.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are slightly charred.
6. 6.
   Serve the Lamb Sosatie skewers with the apricot chutney on the side.

Treat your ingredients with care...

• Lamb leg — Trim any excess fat from the lamb leg before cutting it into bite-sized pieces to ensure a leaner and more tender result.
• Dried apricots — Soaking the dried apricots in warm water for 10 minutes before threading them onto the skewers will help them become plump and juicy when grilled.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the marinade.
• Soaking the wooden skewers in water before grilling prevents them from burning.
• Serve the Lamb Sosatie with warm naan bread or fragrant basmati rice for a complete meal.
• If you don't have a grill or barbecue, you can also cook the skewers in a preheated oven at 200°C (400°F) for 15-20 minutes.

Serving advice

Serve the Lamb Sosatie skewers on a platter, garnished with fresh cilantro leaves. Accompany them with a bowl of the tangy apricot chutney for dipping or drizzling over the skewers.

Presentation advice

Arrange the skewers on a bed of vibrant lettuce leaves or on a wooden serving board to showcase the colorful ingredients. Drizzle some of the apricot chutney over the skewers for an appetizing presentation.