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cut: Leg steaks Lamb Sosaties

  • Meat Lamb
  • Cut Steak

A south African-Malay kebab bursting with flavour.

Ingredients

Ingredient 1 Unit 4 Units 10 Units
Lamb leg steaks, trimmed, cut into 4cm pieces (800g) 1 4 10
Apricot Jam ½ cup  2 cups  5 cups
White wine vinegar ⅓ cup  1⅓ cups 3⅓ cups
Curry powder 2 tbsp  8 tbsp 20 tbsp
Garlic cloves, crushed 2   8  20
Rosemary, finely chopped 1 tbsp  4 tbsp 10 tbsp
Water ¼ cup 1 cup 2½ cups
Vegetable oil 1 tbsp 4 tbsp 10 tbsp
Black pepper ½ tsp 2 tsp 5 tsp
Salt ½ tsp 2 tsp 5 tsp
Dried apricots  12-16 48-52 120-160-
Onion, halved, cut into wedges  1 4 10
Green capsicum, cut into 4cm pieces 1 4 10
Wooden skewers 6-8 24-32 60-80

 

Preparation

BUTCHER – PREPARATION/METHOD

  1. Combine jam, vinegar, curry powder, garlic, rosemary, and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 4 - 5 minutes. Set aside to cool.
  2. Pour cooled marinade over the lamb. Add oil, salt, and pepper, and toss evenly coat.
  3. Thread 4 lamb pieces onto each skewer, alternating meat with apricots, onion, and
    capsicum.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

  1. Preheat bbq or a heavy-based pan to medium-high.
  2. Cook skewers 6 - 8 mins, turning to sear all sides, until done to your liking.
  3. Transfer to a platter and rest 5 mins before serving.

SERVING SUGGESTION

Serve sosaties with steamed rice, baby spinach leaves, lemon wedges, and extra rosemary.