Lamb Sosatie & Fruit Skewers
|Lean boneless lamb||4 Pound, cut into 1 1/2 inch cubes (Shoulder / Leg)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Apricot jam/Pineapple jam||3 Tablespoon|
|Curry powder||4 1⁄2 Teaspoon|
|Firmly packed brown sugar||4 1⁄2 Teaspoon|
|Dried hot chili pepper||4 Small, crushed|
|Onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced / pressed|
|Fruit||6 Cup (96 tbs) (Fresh / Canned Apricot Halves, Pineapple Chunks, Cantaloupe Chunks/ Canned Spiced Crabapples / A Mixture Of These)|
Place meat cubes in a bowl.
In a pan, combine vinegar, jam, curry powder, sugar, pepper, chile peppers, onion, garlic, and bay leaves; bring to a boil.
Remove from heat, cool, and pour mixture through a strainer onto meat cubes.
Cover and refrigerate for 2 to 4 hours, stirring occasionally.
Lift meat from marinade and drain briefly (reserve marinade).
Divide meat evenly among sturdy metal skewers and place on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting frequently with reserved marinade, for 20 to 25 minutes or until lamb is well browned on all sides but still pink in center when slashed.
As lamb cooks, thread fruit onto additional skewers.
After lamb has cooked for 15 minutes, place fruit skewers on edge of grill; baste with reserved marinade and turn until heated throughout.