Lamb sosaties

Preparation

1. Cut lamb into cubes approx 2.5cm in each dimension.
2. Finely dice the other onions and sauté with curry powder and garlic for a few mins
3. Add the turmeric, lemon and meat stock and bring to boil.
4. Simmer for 2-3 mins.
5. Leave to cool for 15-20 mins.
6. Put meat in large bowl & pour on sauce.
7. Cover with lid or cling-film and fridge for 3 hours (or overnight).
8. Skewer meat, onions, コショウ, apricots.
9. Cook on BBQ or grill for 15-20mins, turning frequently.
10. Heat remaining marinade and serve as sauce (optional)

Notes

Ingredients

• 1.5kg lamb shoulder (or leg)
• 6 large onions
• 150ml olive oil
• 12 cloves garlic
• 3tbsp curry powder
• 3tsp turmeric
• 3tbsp brown sugar
• 3tbsp lemon juice
• 360ml veg stock
• 375g dried apricots
• 3 green bell peppers, cut in bite size pieces.

Equipment

• Bamboo kebab skewers
• Chopping board
• Knife
• Large bowl
• Lid for bowl or cling-film
• Fridge space

Nutritional Facts

• Serving size: 547.1G
• (36% / 45%)   Calories: 909kcal
• (111%)Total fat: 61G
• (105%)   Saturated fat: 21G
• (82%)   Unsaturated fat: 28.6G
•     Mono: 25G
•     Poly: 3.6G
• (38%)   Cholesterol: 113mg
•   Trans Fat: 2.2G
• (20%)Total carbohydrates: 59G
•   Starch: 0G
• (103%)   Sugars: 31G
•     Sucrose: 6.8G
•     Glucose: 20G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 9.4G
•     Galactose: 0G
• (36%)   Fibre: 9.1G
• (70%)Protein: 35G
• Salts
• (13%)   Sodium: 263mg
• (43%)   Potassium: 1.5G