Charcoal Lamb Leg Sosaties with Apricot Glaze and Mint Yogurt

Method

1. Toast the coriander and cumin seeds in a dry pan over medium-low heat for 1 min 30 sec, shaking, until fragrant. Tip onto a plate, cool and crush finely in a mortar.

   Add in this stepCoriander seeds 1 tspCumin seeds ½ tsp

   medium-low heat

2. Heat the oil in a 16 cm saucepan and cook the chopped onion over medium heat for 7 min, until light golden. Add the grated garlic and ginger, the crushed spices, curry powder and turmeric and stir for 1 minute, then add the vinegar, 60% of the apricot jam, the sugar, bay leaves, the zest and juice of half the lemon and the salt. Turn down to medium-low heat and simmer for 4 min until slightly thickened, then cool completely.

   Add in this stepVegetable oil 1½ tbspOnion for the marinade, finely chopped 80 gGarlic cloves 2Fresh ginger 10 gMild curry powder 1½ tspGround turmeric ½ tspWhite wine vinegar 3 tbspApricot jam 1¾ tbspBrown sugar 1 tbspBay leaves 2Lemon (zest and juice) ½Salt ¾ tsp

   medium heat→medium-low heat

3. Trim the lamb of sinew and thick membrane, cut it into 3.5 cm pieces and put it in a non-metal container with the dried apricots. Pour over the cooled marinade, mix and refrigerate for 12 h. Don't go much longer (beyond 24 hours): the vinegar starts to make the meat mealy.

   Add in this stepLamb leg, trimmed, 3.5 cm pieces 320 gPlump dried apricots 6

4. Make the mint yogurt: finely chop the mint leaves and mix them with the yogurt, the remaining lemon juice and the salt. Keep chilled.

   Add in this stepGreek yogurt 100 gFresh mint 5 gLemon (zest and juice) ½Salt (for the yogurt) 1 pinch

5. Take the meat out of the fridge 30 minutes before grilling. Cut the red onions into wedges and separate into 2–3 layers. Thread lamb, apricot and onion alternately onto 4 metal skewers and shake off excess marinade, collecting it in a saucepan for the glaze.

   Add in this stepRed onions for the skewers 1

6. Strain the leftover marinade into the saucepan, add the rest of the apricot jam and boil hard over medium-high heat for 4 min, until glossy and syrupy. Off the heat, stir in the cold butter until melted. It held raw meat, so make sure it boils thoroughly.

   Add in this stepApricot jam 1¼ tbspCold butter 15 g

   medium-high heat

7. Grill the skewers over medium-hot coals (charcoal (medium heat)) for 9 min, turning every 2 minutes and brushing with the glaze two or three times during the last 3 minutes. When the centre reaches 60–63 °C (medium), take them off, cover loosely with foil and rest for 4 min. Serve with the remaining glaze and the mint yogurt.

   charcoal (medium heat)