lamb and apricot sosaties (south african kebabs)

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Lamb and apricot sosaties (South African kebabs)

Fire-cooking expert Genevieve Taylor shares her recipe for sosaties, South African kebabs made with tangy marinaded lamb.

900g lamb neck fillet, cut into 1cm discs

1 small red onion, cut into 6-8 wedges and separated into slivers

200g dried apricots

For the marinade

2 tsp cumin seeds

2 tsp coriander seeds

4 cardamom pods

2 tbsp olive oil

1 small red onion, finely chopped

3 bay leaves, chopped

1 tsp salt

2 garlic cloves, crushed

1 tsp ground turmeric

1 tsp ground cinnamon

5 tbsp apricot jam

5 tbsp red wine vinegar

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Meals & Dishes