Sosaties on the BBQ are delicious. These kebabs can contain many types of meat (or vegetables) but lamb sosaties are a personal favorite. Serve these sosaties with yellow rice and mint with roti, similar to Indian Naan bread, and you have a fresh approach to a spring dinner!
½ cup apricot jam, heated and strained
⅓ cup white wine vinegar or rice wine vinegar
¼ cup water
2 ½ tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 ½ teaspoons minced fresh ginger, minced
4 tablespoons fresh cilantro, chopped
4 whole cloves
4 allspice berries
2 bay leaves or lemon leaves if available
½ teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 ½ pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
In a small sauce pan over medium-high heat, add about 1 cup of apricot jam. Heat jam for about 10 minutes, stirring constantly. Strain jam. In a medium saucepan, combine the strained jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper. Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.
Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours.
Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.
The marinade can be refrigerated, covered, for up to 1 day.