Recipe courtesy of Australian Lamb
Serves 6 | 50 Minutes
Ingredients
650g lean thick lamb steaks, fat trimmed, cut into 4cm pieces
½ cup apricot jam
¹/3 cup white wine vinegar
2 tbsp curry powder
2 garlic cloves, crushed
1 tbsp vegetable oil
1 tbsp finely chopped rosemary + extra, to serve
18 dried apricots, soaked in boiling water for 15 minutes, patted dry with paper towel
1 onion, cut into thin wedges, halved
1 green capsicum, cut into 4cm pieces
Microwave rice of choice, baby spinach leaves, lemon wedges, to serve.
Method
1. Place jam, vinegar, curry powder, garlic, rosemary and ¼ cup water in a small saucepan. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Set aside to cool slightly.
2. Place lamb in a large glass dish, add the oil and the marinade. Season and toss to coat evenly. Set aside for 15 minutes to marinate.
3. Drain lamb from marinade, reserving for basting lamb during cooking. Thread lamb, apricots, onion and capsicum alternatively onto the skewers.
5. Heat a large char-grill pan or BBQ over medium-high heat. Cook skewers for 12-15 minutes, turning regularly and basting with marinade or until meat is cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest.
6. Serve sosaties with rice, lemon wedges and extra rosemary.