Name: Best sosaties (South African-Malay kebabs)
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Best sosaties (south african-malay kebabs); 1 1/2 tablespoon olive oil; 2 large onions, sliced thinly; 3 cloves garlic, crushed; 1 1/2 tablespoon medium-strength curry powder; 1 long red chilli, chopped finely; 1 1/2 teaspoon finely chopped ginger; 1 1/2 tablespoon apricot jam; 1 cup (250ml) white wine vinegar; 2 bay leaves; 2 1/2 tablespoon milk; 1.5 kilogram boned leg of lamb

Best sosaties (South African-Malay kebabs)

Bring this version of an african specialty to the table, threading tender lamb onto skewers then barbecuing or grilling them to perfection with a spicy curry and apricot jam marinade.

Serves 6

Prep

30M

Ingredients

Best sosaties (south african-malay kebabs)

1 1/2 tablespoon olive oil

2 large onions, sliced thinly

3 cloves garlic, crushed

1 1/2 tablespoon medium-strength curry powder

1 long red chilli, chopped finely

1 1/2 teaspoon finely chopped ginger

1 1/2 tablespoon apricot jam

1 cup (250ml) white wine vinegar

2 bay leaves

2 1/2 tablespoon milk

1.5 kilogram boned leg of lamb

Method

Best sosaties (south african-malay kebabs)

1.Heat oil in a large fry pan over a medium- high heat. Add the onion and garlic; cook, stirring, for 3 minutes or until softened. Add curry powder; cook, stirring, for 2 minutes. Add chilli, ginger, apricot jam, vinegar and bay leaves; simmer for 10 minutes. Remove from heat and add milk; cool.

2.Cut meat into bite-size pieces and thread onto skewers. Pour marinade over the meat and rub in well. Refrigerate, covered, for several hours or overnight.

3.Cook the skewers on a heated oiled barbecue (or grill plate) over medium-high heat until cooked to your liking, basting generously with the marinade. Serve with a mint and tomato salad and steamed rice, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook