Phillippa Cheifitz's barbecued lamb on the stick in chutney-apricot marinade

Barbecued lamb on the stick in chutney-apricot marinade

Serves 6

South Africans love lamb. This recipe from South Africa Eats (Quivertree) is inspired by the traditional sosaties made from sesate (skewered meat) and sate (spicy sauce). From the curry to the chutney, it contains popular South African flavours. The meat is marinated overnight.

Marinade:
Pour boiling water over ½ cup (125ml) dried apricots, then drain. Simmer apricots in the juice of 2 oranges and 1 lemon, 1 cup (250ml) dry white wine, 1 Tbsp (15ml) soft brown sugar, ½ tsp (3ml) each of curry powder and coriander seeds, 1 tsp (5ml) soy sauce and 1 crushed clove garlic for 5 to 10 minutes or until very soft. Blend until smooth, then stir in ¼ cup (60ml) Mrs Ball’s chutney. If necessary, thin with a little wine.

Skewers:
Cut 750g free-range Karoo lamb steaks or de-boned leg of lamb into fairly large chunks. Pour marinade over meat and refrigerate overnight. Thread onto skewers, along with a few fresh bay leaves. Slowly braai or oven grill until meat is nicely browned but still moist and pink inside, turning frequently as the marinade can char. Reheat leftover marinade with about ½ cup (125ml) stock. Serve drizzled over lamb and perhaps a tangle of wilted spinach leaves. Season at table with milled salt and black pepper.