← Nouns Cooking · West & East African

Ingredients

• 1 kg boneless leg of lamb, cut into 3 cm cubes
• 2 Onion, 1 finely chopped, 1 cut into wedges
• 2 tbsp Vegetable oil
• 3 cloves Garlic, crushed
• 2 cm piece Ginger, grated
• 2 tbsp medium curry powder
• 1 tbsp Ground coriander
• 1 tsp Ground turmeric
• ½ tsp Chilli flakes
• 150 ml white wine vinegar
• 3 tbsp apricot jam
• 2 tbsp Brown sugar
• 1½ tsp Salt
• 150 g Dried apricots
• 12 Bay leaves

Method

1. Heat the oil in a saucepan over medium heat and fry the chopped onion for 5 min until soft. Add the garlic, ginger, curry powder, coriander, turmeric and chilli and fry for 1 minute.
2. Stir in the vinegar, jam, sugar, salt and 100 ml water. Simmer for 3 min, then leave to cool completely.
3. Put the lamb, apricots, onion wedges and bay leaves in a bowl, pour over the cold marinade and mix well. Cover and refrigerate overnight (up to 2 days), turning once or twice.
4. Soak 12 wooden skewers in water for 30 min. Thread them with lamb, apricots, onion and bay leaves.
5. Pour the marinade into a small pan and boil for 3–4 min until slightly syrupy, to use for basting.
6. Grill over hot coals or on a hot griddle for 10–12 min, turning and basting often, until charred outside and still slightly pink inside. Rest for 5 min and serve with pap, rice or salad.

Tips

• Leg or shoulder takes the long marinade best; tender loin needs only a few hours.
• Boiling the leftover marinade makes it safe to brush on the cooked meat.

Sources

Written in our own words after cross-checking these recipes:

SBS Food Dish Magazine Barbecue Bible