Skewered marinated lamb with a deliciously spicy curry sauce, grilled to a succulent softness.
Ingredients:
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•3 tbs. olive / cooking oil
•1 ½ cups finely chopped onions
•1 tbs curry powder
•1 tsp. ground coriander
•½ tsp. ground turmeric
•½ cup strained fresh lemon juice combined with ½ cup water
•1 tbs. apricot jam
•1 tbs. light brown sugar
•2 pounds lean boneless lamb, preferably leg, trimmed of excess fat and cut into 1 ½ inch cubes
•1 tsp. salt
•freshly ground black pepper
•4 fresh lemon leaves or 4 medium sized bay leaves
•2 tsp. finely chopped garlic
•2 tsp. finely chopped fresh hot chillies
•2 medium sized onions, peeled, cut lengthwise into quarters and seperated into individual layers
•2 medium sized greenpeppers, cut to match the size of the onions
•2 medium sized redpeppers, cut to match the size of the onions
•2 medium sized yellow peppers, cut to match the size of the onions
•1 tbs. flour
•2 tbs. cold water
Method:
1.Starting a day ahead, heat the oil in a heavy 8 to 10-inch skillet over moderate heat until it is very hot but not smoking.
2.Drop in the chopped onions and, stirring frequently, cook for about 5 minutes or until they are soft and translucent but not brown. Watch for any sign of burning and adjust the heat accordingly.
3.Add the curry powder, coriander, and turmeric and stir for 2 – 3 minutes longer. Then add the lemon juice mixture, jam and sugar, and continue to stir until the mixture comes to a boil. Reduce the heat to low and simmer partially covered for 15 minutes.
4.Pour the curry and lemon juice mixture into a large, shallow bowl and cool to room temperature.
5.Sprinkle the lamb with the salt and a few grindings of pepper. Toss the lamb, lemon or bay leaves, garlic and chillies together with the cooled curry mixture, cover tightly with foil or plastic wrap, and marinate the lamb in the refrigerator for atleast 12 hours, turning the cubes over from time to time.
6.Light the coals in the barbeque and let it burn until a white ash appears on the surface or alternatively preheat the griller to its highest point.
7.Remove the lamb from the marinade and string the cubes tightly on 6 long skewers, alternating the meat with the layers of onions and the peppers (alternate between the red, green and yellow peppers).
8.Place the skewers 4- inches from the heat, turning the skewers occasionally, until the lamb is done to your taste. For pink lamb, allow about 8 minutes. For well done lamb, which is more typical of South African cooking, allow 12 to 15 minutes.
9.Meanwhile prepare the sauce. Discard the lemon or bay leaves and pour the marinade into a small saucepan. Bring to the boil over high heat, then reduce the heat to low.
10.Make a smooth paste of the flour and 2 tbs. Of cold water and, with a wire whisk or a spoon, stir it gradually into the simmering marinade.
11.Cook, stirring frequently, until the sauce thickens lightly. Taste for seasoning.
12.To serve, slide the lamb, onions and peppers off the skewers onto individual plates. Present the sauce seperately in a small bowl or sauceboat.
(serves 6)
