50+ Friends Club Cookbook
Meat and Game

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Lamb and Apricots on Skewers (Sosaties)

An African Recipe
From the Kitchen of:  Bev from South Africa

South Africans marinate meat for Sosaties two or three days. The combination of lamb, fatty pork and apricots spread across yellow rice is really great. Yield: 8 Skewers

2	lbs.	Lamb, cut into 1 inch cubes for skewers
1	lb.	Fat Pork, cut into 1/2 inch cubes from your butcher
1	c.	Onions, finely chopped
1	Tbsp.	Curry Powder
1		Garlic Clove, minced
4	Tbsp.	Oil
2	Tbsp.	Sugar
2	C.	White Vinegar
2	Tbsp.	Apricot Jam
2	Tbsp.	Cornstarch
2	Tbsp.	Red Wine
1/2	IBC.	Dried Apricots
1/2	C.	Sherry

• Rub a 6 quart china or glass bowl with garlic.
• Sprinkle the lamb and fatty pork with salt and pepper and place in the bowl.
• In a 2 quart saucepan, Sauté onions, curry powder, garlic, oil until golden brown.
• Add sugar, vinegar, jam, cornstarch and red wine.
• Simmer stirring constantly until mixture thickens slightly and clears, about 3 minutes.
• Cool and blend it through the meat until well combined. Allow to marinate in sauce for 1 to 2 days.
• In a 1 quart bowl marinate dried apricots in sherry (sweet or dry) overnight.
• Drain meat from sauce.
• Thread lamb, pork and apricots alternately on a 9-10 inch bamboo or metal skewers.
• Grill over charcoal, or under broiler brushed with oil, until browned on all sides.
• Heat the above sauce until piping hot and serve separately with yellow rice and chutney.