Quick lamb kebabs

Deur Herman Lensing, SARIE KOS Winter 2010

Quick lamb kebabs Foto’s: Donna Lewis Galery

(4 portions, 25 minutes)

  • 450 g lamb, diced
  • 125 g soft dried apricots
  • 1 onion, one half finely chopped, other half roughly chopped
  • 6 skewers, soaked in water
  • 45 ml olive oil
  • 2 cloves of garlic, finely chopped
  • 30 ml curry powder
  • 30 ml brown sugar
  • 60 ml apricot jam
  • 50 ml vinegar
  • salt and freshly ground black pepper

Thread cubes of lamb, pieces of onion and apricots in turn onto skewers until all the meat has been used. Heat olive oil in a medium-size pan until warm. Add finely chopped onion and garlic. Fry lightly for 5 minutes. Add curry powder, brown sugar, jam and vinegar. Fry another 5 minutes. Season well with salt and black pepper. Put kebabs into warm sauce and mix well until everything is covered thoroughly. Heat a griddle pan until sizzling hot. Fry kebabs 5-8 minutes on each side, or until cooked. Serve warm.

  • Assistent Melissa Pecoraro

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