Lamb summer sosaties with apricots and rosemary

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Ingredients (23)

1 kg	leg of lamb — cut into 2 cm cubes
2 tsp	coriander seeds
2 tsp	cumin seeds
4	cardamom pods
2 tbsp	oil
1 small	red onion — peeled and grated
2	bay leaves
1 1/2 tsp	salt
2	garlic cloves — crushed
2 tsp	fresh ginger — grated
2 tbsp	curry powder
1 tbsp	garam masala
1 tsp	turmeric
1 tsp	ground cinnamon
5 tbsp	chutney — apricot
1/2 cup	red wine vinegar
1 tsp	pepper — coarsely ground
1 cup	amasi
12	bamboo skewers, soaked — or rosemary stalks
24 small	pickling onions — peeled
24	dried apricots — soaked in water for 10 minutes
24	whole almonds
24	lemon leaves

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Method:

Prepare the lamb:

Place the lamb cubes in a large glass container.

Prepare the marinade:

Place a pan over medium heat and add the coriander and cumin seeds and cardamom pods. Toast lightly for a few minutes stirring all the time. Transfer to a mortar and pestle and grind roughly.

Pour oil into the pan, add the onion, bay leaves and salt and cook over low heat 5-10 minutes until softened. Add the garlic, spices, turmeric and cinnamon and cook for 1-2 minutes. Add the chutney, vinegar and pepper.

Cook a few minutes until all the ingredients are amalgamated and the sauce becomes sticky. Set aside to cool. Mix with the Amasi.

Add the cooled marinade to the cubed meat to the and mix until all the cubes are covered with the sauce. Place in the refrigerator for 24 hours or longer for the flavour to develop and the meat to tenderize.

Prepare the pickling onions and place an almond in each apricot.

Thread the lamb cubes, pickling onions, apricots and lemon leaves onto rosemary stalks or skewers that have been soaked for 10 minutes, take care to not thread too tightly.

Place the sosaties onto the grid over medium heat coals and cook for 2-3 minutes on each side, about 8-12 minutes until the lamb is tender and the apricots and onions are slightly charred. Baste with the remaining marinade.

Serve hot.

Supported by the Red Meat Industry of SA – recipe created by Gerrie Du Rand, photography by Michelle Parkin