|500 g||lamb — cubed|
|1||small onion — chopped|
|sunflower oil for frying|
|1 1/2 tbsp||curry powder|
|1/2 tsp||ground ginger|
|1/2 cup||brown vinegar|
|1/2 cup||granulated sugar|
|1/2 cup||smooth apricot jam|
|1 cup||plain yoghurt|
|Pinch||of salt and pepper to taste|
Marinade 1-2 days before the braai.
To make the marinade, fry the onions in oil until soft. Add the ginger, curry powder and turmeric, and fry for another two minutes.
Stir in the vinegar, sugar, jam and salt, heat until boiling. Remove from the heat and let the marinade cool down to room temperature. Add the yoghurt.
Place the meat in a bowl with a lid, and pour the cooled-down marinade over the meat. Toss thoroughly and make sure you coat all the meat.
Cover and marinate for at least 12 hours, but two or three days is better.
Cut baby onions into quarters and skewer meat, adding onions in between.
Braai for about 10 mins on braai.
For more #SheepThrills visit www.cookingwithlamb.com. Supported by the Red Meat Industry of South Africa