- 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)
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.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.