MAKES 12 | EASY | 45 MINUTES + 4 HOURS MARINADE TIME:
Things you’ll need:
12 Wooden skewers, soaked in cold water
12 Lamb loin chops
12 Dried peach halves, soaked
2 Red onions, quartered
12 Lemon or bay leaves
2 Tablespoons olive oil
2 Small onions, chopped
4 Cloves garlic, crushed
4 Bay leaves
2-3 Tablespoons mild curry powder
50ml Lemon juice
4 Tablespoons brown sugar
200g Apricot jam
100ml Sour cream
Make the marinade; sauté the onion and garlic in the olive oil for 2 minutes, add the remaining ingredients and cook over a gentle heat for 5 minutes.Remove and allow to cool. The marinade can be made the day before and kept in the fridge.
To make the sosaties; cut the lamb from the bone, and discard the bone, and leave the loin chops in one piece. Marinade the lamb loin pieces for minimum of 4 hours (can be longer)
To assemble the sosaties: Soak the wooden skewers in cold water for 20 minutes, this will prevent them from burning. Remove the lamb pieces from the marinade and allow the marinade to drip back into the bowl. Roll the lamb into a lollipop shape and thread onto the soaked skewers, alternating with the onions pieces, lemon leaves and peach halves.
To cook the sosaties: Preheat the Capri Legacy Braai Stand and grill the sosaties until golden brown and cooked to your liking. Serve with the chutney sour cream dip.
To make the dip mix the sour cream and chutney together until smooth, serve with the sosaties.