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Ingredients

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Method


Cape Malay soul, braai-style. Lamb leg is marinated in apricot jam, chutney, curry, and spice, then skewered with onions and soaked apricots. Cooked over an open flame, it’s smoky, sweet, and steeped in South African tradition – a skewer that tells a story.

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Preparation

  1. Method

    1. Finely chop the onion, then soften it in a little oil in a small pan until it is becomes translucent but not browning. 
    2. Add the garlic and ginger and cook for a minute, then add the vinegar, jam, Fine Foods Fruit Chutney, Robertsons Medium Rajah Curry Powder, and Knorr Aromat Original. Mix well, then remove from heat and leave to cool. 
    3. Dice the lamb into relatively large dice (around 4-5 cm), trimming excess fat or sinew. Toss the Robertsons Barbeque Spice through the meat and rest for 10 mins. Mix the cooled marinade through the lamb, then cover and leave for a few hours or overnight, refrigerated. 
    4. Soak the apricots in hot water to soften for around 15-20 mins. 
    5. Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or the other between each chunk of meat. 
    6. Cook on a braai until the meat is cooked through, then serve.
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