1.5 kg lamb loins cut into 1 inch cubes (6 per skewer) per skewer) or 1 1⁄2 kg lamb,
8 servings pepper black to taste
30 g butter
1 ml ground pepper
60 ml cooking oil
15 ml curry powder
24 apricot dried
2 garlic clove finely grated
15 ml ginger finely grated
160 ml catsup
15 ml mustard
2 onion finely chopped
36 pieces onion
100 ml red wine
8 servings salt
15 ml soya sauce
15 ml sugar
100 ml vinegar
50 ml water
30 ml worcestershire sauce
Equipment
grill
Directions
Mix meat, ginger and garlic together and add onion and apricots if you are using them.
Heat butter and stir fry chopped onions until soft and golden.
Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.Bring to the boil and cook for 2 minutes.
Remove from heat and leave to cool until warm.Blend in remaining ingredients and pour this over the meat.Coat meat well and refrigerate overnight.Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.Barbecue over hot grill taking care not to burn and baste from time to time until done.
