Marinaded lamb sosaties perfect for the braai finished with Rhodes Quality Tomato Cape Malay Style

Ingredients

• 800 g lamb leg, cubed
• Marinade
• 15 ml (1 Tbsp) sunflower oil
• 1 onion, sliced
• 10 ml (2 tsp) Hinds Mild Curry Powder
• 5 ml (1 tsp) ground allspice
• juice of one lemon
• 30 ml (2 Tbsp) Rhodes Quality Apricot Jam
• 125 ml (½ cup) vinegar
• salt and freshly cracked black pepper
• 1 x 410 g can Rhodes Quality Tomato Cape Malay Style

Method

1. To make the marinade, heat the oil in a medium saucepan, add the onions and fry until soft.
2. Add the Hinds Mild Curry Powder and allspice and stir to mix.
3. Add the lemon juice, Rhodes Quality Apricot Jam and the vinegar and bring the sauce to the boil.
4. Simmer for ten minutes and remove from the heat.
5. Season to taste and cool.
6. Skewer the lamb cubes onto 4 wooden sticks and place them in a deep tray.
7. Pour the curry marinade over the lamb and refrigerate overnight.
8. Bring the sosaties to room temperature and then braai to your liking.
9. Gently heat the Rhodes Quality Tomato Cape Malay Style and simmer until thickened.
10. To serve the sosasties pour the Rhodes Quality Tomato Cape Malay Style over the top.

Servings

Serves 6