- Ingredients
- 150g apricot jam
- 150ml white wine vinegar
- 20ml MAGGI Vegetable Liquid Concentrated Fonds
- 100g MAGGI Coconut Milk Powder Mix
- 200ml cold water
- 150g medium curry paste
- 10g ginger, peeled and grated
- 1 onion, finely chopped
- 2 red chilies, deseeded and finely chopped
- 2 cloves garlic, crushed
- 2 bay leaves
- 200g dried apricots
- 2 red peppers, deseeded and diced
- 2 green peppers, deseeded and diced
- 2.5kg boneless leg of lamb, trimmed and diced
- 10g CHEF Jus d’Agneau (Lamb jus)
Lamb Sosaties
Lamb Sosaties
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb Sosaties recipe below as tried and tested by our professional chefs. Portions: 10
Ingredients
Method
Method
Combine the jam, vinegar, vegetable fonds, lamb flakes, coconut milk powder, water, curry paste, ginger, onions, chilies and the bay leaves in a saucepan. Bring to the boil and simmer for five minutes before removing from the heat and allowing to cool completely.
Place the diced lamb in a bowl and add chilled marinade to coat the meat. Cover with cling film and refrigerate for at least 90 minutes or overnight .
In a heatproof bowl, cover the dried apricots with boiling water and let them plump up for 30 minutes. Drain and set aside.
Alternately thread the lamb pieces, red and green peppers, and apricots onto 10 large wooden skewers. Brush with the remaining marinade.
Grill the skewers for 10 to 15 minutes until lightly charred. The lamb should be served slightly pink.
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