Lamb Sosaties

South 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 onion
    1 tablespoon canola oil
    ½ cup water
    ⅓ cup peach chutney or apricot jam
    2 tablespoons dark brown sugar
    1 tablespoon mild curry powder
    2 teaspoons seasoning salt
    1 tablespoon cornstarch
    1 ½ cups white wine vinegar
    2 dried bay leaves or dried lemon leaves
    Extra lemon leaves and twists of lemon
    Bamboo skewers

    2 tablespoons water
    1 tablespoon cornstarch


1.  Thread lamb cubes onto bamboo skewers. Lay skewers in a
     large glass 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        
     sugar, curry powder, salt, cornstarch mixed with a little water,
     vinegar and bay or lemon leaves. Simmer for 5 minutes, then  
     refrigerate until completely cooled.

3.  Pour marinade over lamb and marinate 48 hours.

4.  Grill kabobs over hot coals.

5.  Serve on a warmed stainless platter decorated with lemon
     leaves and twists of lemon slices.
    
     Hint: Make a sauce by heating the reserved marinade to
     boiling point and keep it boiling for 5 minutes, to make it
     absolutely safe. Reduce heat to medium. Mix water and
     cornstarch and add in enough of the mixture to thicken
     the sauce.

     Makes 8 servings