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Lamb and apricot sosaties
Serves 4 (Start 1 day before) Starters and mains
Ingredients
- 900g lamb neck fillet, cut into 1cm discs
- 1 small red onion, cut into 6–8 wedges, and slivers pulled apart
- 200g dried apricots
For the marinade
- 2tsp cumin seeds
- 2tsp coriander seeds
- 4 cardamom pods
- 2tbsp olive oil
- 1 small red onion, finely chopped
- 3 bay leaves, chopped
- 1tsp salt
- 2 garlic cloves, crushed
- 1tsp ground turmeric
- 1tsp ground cinnamon
- 5tbsp apricot jam
- 5tbsp red wine vinegar
Method
The day before, make the marinade. Toast the cumin and coriander seeds and cardamom in a small pan over a medium heat until fragrant, then roughly grind in a pestle and mortar. Pour the oil into the pan, add the onion, bay and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Add the jam, vinegar and some black pepper and cook for a few minutes until the jam has melted. Pour the sticky sauce into a large bowl and leave to cool completely.
Once cold, add the lamb to coat each piece, cover and put in the fridge for at least 24 hours.
The next day, heat the barbecue for direct grilling, leaving an area of the grill with no coals under in case the skewers cook too fast. Thread the lamb, onion and apricots on to 8 metal skewers and cook on the grill for 8–10 minutes, removing from direct heat if the sugary jam starts to catch, until the lamb is cooked.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.
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