Bobotiespiced sosaties

Name: Bobotiespiced sosaties
Yield: 4
Ingredients: 1.5kg boneless lamb leg, skin removed, trimmed, cut into 3cm pieces; 3 apricots, quartered (substitute 12 dried apricots); 1 onion, quartered, layers separated; 5g unsalted butter, melted; 3 garlic cloves, crushed; 1 tbs finely grated ginger; 2 tbs mild curry powder; 1 tsp ground turmeric; 10 curry leaves, plus extra fried sprigs to serve; 1/3 cup (110g) mango chutney; 1 tbs white wine vinegar; 2 tbs sunflower oil; Greek yoghurt; Sultanas; Roasted chopped pine nuts

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by Warren Mendes

delicious. team

Mar 05, 2019

Cook these on the barbecue, set a table outside in the sun, and enjoy them with a chilled glass of chardonnay.

1.5kg boneless lamb leg, skin removed, trimmed, cut into 3cm pieces
3 apricots, quartered (substitute 12 dried apricots)
1 onion, quartered, layers separated

Bobotie marinade

5g unsalted butter, melted
3 garlic cloves, crushed
1 tbs finely grated ginger
2 tbs mild curry powder
1 tsp ground turmeric
10 curry leaves, plus extra fried sprigs to serve
1/3 cup (110g) mango chutney
1 tbs white wine vinegar
2 tbs sunflower oil

To serve

Greek yoghurt
Sultanas
Roasted chopped pine nuts

Method

1.

Combine butter, garlic, ginger, 11/2 tbs curry powder, turmeric, curry leaves, half the mango chutney and 2 tsp salt flakes in a bowl. Toss through lamb, then cover and chill for 2 hours or overnight.
2.

Stir vinegar through marinade. Thread a piece of lamb, then apricot, then onion onto a skewer. Repeat, finishing with a piece of lamb. Repeat skewering process.
3.

Heat a barbecue or chargrill pan to medium-high heat. Combine oil and remaining 2 tsp curry powder and 2 tbs mango chutney in a bowl. Cook skewers, brushing with chutney mixture and turning occasionally, for 3-4 minutes each side or until cooked as desired. Rest for 5 minutes.
4.

Spread yoghurt over a serving platter and top with skewers. Scatter over fried curry leaves, sultanas and pine nuts, and drizzle over any resting juices.