Ingredients
500g Lamb (boned shoulder or leg of lamb)
2
lemons cut into small wedges
1
green pepper cut into bite size pieces to fit onto the kebab
Directions
1.
Cut the lamb up ito 25mm cubes, slice one onion into wedges (for the skewer â you could use shalotts) and the other chop finely, peel and crush the garlic.
2.
Heat the butter in a saucepan and sauté the chopped onion, garlic and curry powder for a few minutes.
3.
Add the tumeric, lemon and meat stock, bring to the boil.
4.
The put the meat in a non-metal bowl with the bay leaves at the bottom.
5.
As soon as the marinade comes to the boil, pour it over your meat mixture and then allow it to cool and place in the fridge to marinade overnight.
6.
The next day when you are ready for the braai (barbeque), skewer the meat, apricots, green pepper and onion wedges (shallots) onto the sticks.
7.
For the sauce, pour the leftover marinade into a saucepan, add some butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.
8.
The best way to cook the sosaties is over a hot braai (barbeque) turning them as you go, but you can also cook them under a grill.
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