Lamb, Pork, and Apricot Skewers/Sosaties

Lamb, Pork, and Apricot Skewers/Sosaties
(South Africa)
This unique dish is a barbecue favorite among South Africans. Curry seasoning, combined with
dried fruit, reflects the strong influence of the Cape Malay people on regional cuisine.
 

  INGREDIENTS:

 1 clove garlic, peeled and crushed,
and 2 cloves minced
1 lb. lamb, cut into 1-inch cubes
1 lb. pork, cut into 1-inch cubes 

1/2 tsp. salt 

1/2 tsp. black pepper
2 tbsp. olive oil
1 medium onion, chopped
1 tbsp. curry powder
2 tbsp. sugar
1 tbsp. tamarind paste
2 c. apple cider vinegar
2 tbsp. apricot jam 

1/2 lb. dried apricots 

1/2 c. boiling water
 

 METHOD:

Rub the inside of a large glass bowl

with crushed garlic and discard
garlic. Place lamb and pork pieces in
the bowl, add salt and pepper, and
stir to combine seasonings. Set
aside.

Heat oil in a medium-sized
saucepan over medium heat. Add
onion and sauté for about 5
minutes, or until soft and
translucent.

Add curry powder and minced
garlic and cook for 1 minute,
stirring to coat onion evenly with
curry powder.
 

Stir in sugar, tamarind paste,
vinegar, and jam. Cook, stirring
constantly, until mixture thickens
(10 to 15 minutes). Remove pan
from heat.

When mixture has cooled
completely (about 20 to 30
minutes), pour it over the meat.
Cover bowl with plastic wrap and
place in the refrigerator to marinate
for 1 to 2 days.
 

About one hour before you plan to
cook the meat, ask an adult to help
you prepare the grill.* Drain
marinade from meat into a small
saucepan. Then combine dried
apricots with boiling water in a
small bowl. Let sit 30 minutes and
drain.

Thread alternating pieces of lamb,
pork, and apricots onto bamboo
skewers. Grill for about 15 minutes,
turning the meat to allow it to
brown on all sides.

While grilling, heat reserved
marinade over medium heat.
Remove meat and fruit from
skewers, and serve together with
marinade over rice.
Serves 4 to 6
Preparation time: 1 to 11/2 hours
(Plus 1 to 2 days marinating time)
Grilling time: 15 minutes