المكونات
- Spinneysfood Australian Lamb Rump 800g
- Red onion 1, large
- Garlic 2 cloves
- Ginger 5cm piece, fresh
- Spinneysfood Sunflower Oil 3 tbsp
- Spinneysfood Mild Curry Powder 2 tbsp
- Spinneysfood Garam Masala 1 tbsp
- Spinneysfood Ground Turmeric 1 tsp
- Spinneysfood Organic White Grape Vinegar 2 tbsp
- Mrs. Ball’s Original Chutney 1 tbsp
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Black Pepper ½ tsp, freshly ground
- Spinneysfood Bay Leaves 30
- Spinneysfood Dried Apricots 30
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Curried apricot lamb sosaties
South African 20 Mins Prep · 25 Mins Cook
- Cut the lamb rump into 3cm cubes.
- Peel and quarter the onion, dividing it into petals. Mince the garlic and grate the ginger. In a large bowl, mix the oil with the ginger, garlic, dry spices, vinegar, chutney and seasoning to form a marinade. Add the lamb cubes and toss to coat evenly. Cover and marinate for at least 4 hours or overnight.
- Heat the braai to medium-hot coals.
- Place two skewers 1cm apart and thread one lamb cube over both skewers. Follow with a bay leaf and two dried apricots on each skewer. Repeat this process until all the meat has been used up.
- Braai over medium heat for 15–20 minutes, turning regularly, until cooked and slightly charred.
- Rest for 5 minutes before serving.