| 1 lb. lamb (leg or shoulder), cut into 1 inch cubes
1 onion, grated
2 garlic cloves, crushed
2 teaspoons ground ginger
2 teaspoons groun coriander
1 tablespoon curry powder
4 teaspoons apricot jam
1 teaspoon ground tumeric
1 serrano chile, seeded and finely chopped
1 teaspoon grated lemon zest
1 tablespoon white wine vinegar
2 bay leaves, finely chopped
Salt and freshly ground black pepper
⅓ cup salted peanuts
1 teaspoon ground mixed spice
1 teaspoon chili powder
Pat the lamb dry and place in a large bowl. Add the grated onion,
garlic, ginger, coriander, curry powder, apricot jam, and some salt and
pepper. Scatter over it the chile and lemon zest, then pour in the
vinegar and mix well. Cover with plastic wrap and chill for up to 6
Remove the meat from the marinade and threa on to 4 large skewers.
Sprinkle over it the chopped bay leaves and grill or barb ecue the
skewers for 8 - 10 minuts, turning occasionally, until cooked.
put the peanuts in a blender or food processor and blitz coarsely. Add
the mixed spice, chili powder, and some salt, and blitz for 3 seconds,
keeping the mixture like small niblets.
When the sosaties are cooked, transfer to a serving dish and scatter the tsire on top.