Africa is a melting pot of Dutch and Indian food traditions. Sweet spicy lamb
kabobs originated from the Malaysian satay which is an essential part of the
South African braaivleis/barbecue. Kabobs are served with rice, a cold salad and
buttered bread. Turmeric adds color and a mellow fragrance and is a perennial
plant in the ginger family from India.
A 3 ¼ lb leg of lamb, cut into 1-inch cubes
2 cups chopped yellow
1 tablespoon canola
½ cup water
⅓ cup peach
chutney or apricot jam
2 tablespoons dark
1 tablespoon mild
2 teaspoons seasoning
1 ½ cups white wine
2 dried bay leaves or
dried lemon leaves
Extra lemon leaves and
twists of lemon
Thread lamb cubes onto bamboo skewers. Lay skewers in a
baking dish and refrigerate until needed.
2. In a 5-quart sauté pan, fry
onion in oil until golden, add water
and cook until
onion is translucent. Add the chutney, brown
powder, salt, cornstarch mixed with a little water,
vinegar and bay
or lemon leaves. Simmer for 5 minutes, then
until completely cooled.
Pour marinade over lamb and marinate 48 hours.
4. Grill kabobs over hot coals.
5. Serve on a warmed stainless
platter decorated with lemon
twists of lemon slices.
Make a sauce by heating the reserved marinade to
and keep it boiling for 5 minutes, to make it
Reduce heat to medium. Mix water and
add in enough of the mixture to thicken
Makes 8 servings