Sweet sticky lambso satie

Sweet sticky lambso satie

From
Posh Kebabs
Serves
4
Cooking time
20 mins

These sweet, spiced kebabs have that characteristic mild curry flavour so popular in Malay food. The apricot jam lends a sticky hand to their brilliance, great straight off the skewer with rice or wrapped in hot, fluffy naan bread.

Ingredients

Quantity Ingredient
4 tablespoons apricot jam
3 tablespoons mild curry powder
3 garlic cloves, crushed
3cm crushed, peeled and grated
1 red chilli, deseeded and finely chopped
1 tablespoon soft light brown sugar
1/2 lemon, juiced
1 teaspoon ground turmeric
800g lamb shoulder, cut into 2.5cm dice
100g ready-to-eat dried apricots
2 onions
salt
freshly ground black pepper

Method

  1. In a large bowl, mix the jam, curry powder, garlic, ginger, chilli, sugar, lemon juice, and turmeric with plenty of seasoning. Tip in the lamb and toss to coat in the marinade. Cover and leave to stand for at least 30 minutes.
  2. Meanwhile, cover the apricots with warm water and set aside. Cut the onions into quarters, then cut each quarter in half.
  3. Heat the barbeque or grill to high. Drain the apricots well. Lift the lamb from the marinade, brush off and reserve any excess marinade. Thread the meat onto 4 long skewers, alternating every couple of pieces with onion wedges and apricots. Cook for 10 minutes, turning regularly and brushing with the reserved marinade until charred in places and cooked through. Serve immediately.
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