Recipe for Curried Lamb Kebabs
These fabulous kebabs from South Africa are marinated in a curried sweet-and-sour sauce. After you’ve tasted these kebabs, you won’t be able to get enough!
Yield: 4 servings, 8 skewers
Preparation time: 25 minutes; 2 to 24 hours marinating time
Cooking time: 15 minutes
Spice meter: Moderately spiced to hot and spicy
1/2 cup smooth apricot jam
1/3 cup white wine vinegar
1/4 cup water
4 whole cloves
1 bay leaf
2 cloves garlic, minced
1/2 inch piece fresh ginger, minced
2 tablespoons good-quality curry powder
1 teaspoon ground coriander
1 teaspoon ground allspice or cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 medium onions, peeled and quartered
1-1/2 to 1-3/4 pounds lean lamb from leg, cut into 1-inch cubes
In a medium saucepan, combine all the ingredients except the onions and lamb. Over medium heat, bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes. Cool the marinade completely before using.
Place the lamb cubes and onions in a large shallow glass or stainless steel baking dish. Pour the marinade over the top and toss to coat evenly. Cover and refrigerate for 2 to 24 hours, tossing the meat several times.
Separate the onion wedges into pieces. Alternately, thread the lamb and onions onto 8- to 10-inch bamboo or metal skewers.
Preheat the broiler or grill. Grill or broil the kebabs, basting and turning them occasionally. Cook until the lamb is slightly pink inside, about 12 to 15 minutes.
This recipe is a traditional dish of the Cape Malays in Cape Town, South Africa, where the kebabs are known as lamb sosaties.
Per serving: Calories 376 (From Fat 93); Fat 10g (Saturated 3g); Cholesterol 109mg; Sodium 105mg; Carbohydrate 36g (Dietary Fiber 3g); Protein 36g.