Dried Apricot and Lamb Sosaties
Ingredients
1/2 cup strained apricot jam
1/3 cup white wine vinegar or rice wine vinegar
1/4 cup water
2 1/2 tablespoons curry powder
2 garlic cloves, minced
2 teaspoons kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons minced fresh ginger
4 whole cloves
4 allspice berries
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 1/2 pounds trimmed boneless leg of lamb, cut into 1-inch cubes
24 dried apricots (about 7 ounces)
Boiling water
Directions
1. In a medium saucepan, combine the jam, vinegar, water, curry powder, garlic, salt, coriander, ginger, cloves, allspice, bay leaf, cumin and pepper. Bring to a boil, then simmer over low heat for 5 minutes. Let the marinade cool completely.
2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
3. In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
Thread the lamb cubes and apricots onto the skewers, using 3 apricots per skewer. Return the skewers to the marinade for up to 2 hours.
3. Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.
MAKE AHEAD The marinade can be refrigerated, covered, for up to 1 day.
From Food & Wine Magazine
Papaya-Marinated Steak
Grilled steak is the star of many a braai. Here the meat is lightly coated with a rub, then marinated between papaya skins, which act as a tenderizer.
Ingredients
2 scallions, minced
1 tablespoon English dry mustard
1 teaspoon minced thyme leaves
3/4 teaspoon freshly ground pepper
1/4 teaspoon ground ginger
One 1 3/4 -pound flank steak
Skins of 2 ripe medium papayas, halved lengthwise, with 1/8 inch of the flesh left on them
2 tablespoons vegetable oil
Kosher salt
Malay Onion Sambal
Directions
1. In a small bowl, combine the scallions, mustard, thyme, pepper and ginger. Rub the mixture evenly on both sides of the steak.
2. Put 2 of the papaya skin halves in a glass baking dish, flesh side up. Add the steak and top with the remaining 2 papaya skins, flesh side down; the skins should cover the surface of the meat. Cover and refrigerate for 1 to 1 1/2 hours.
3. Light the grill or preheat the broiler. Discard the papaya skins. Lightly oil both sides of the steak and season with salt. Grill or broil the steak, turning once, for about 10 minutes, or until medium rare. Thinly slice the steak across the grain on the diagonal and serve hot with Malay Onion Sambal.
Malay Onion Sambal
The onions in this condiment are salted and then rinsed, a process that softens them and removes any bitter juices. It can be made 1 day prior.
Ingredients
3 medium onions, quartered lengthwise and very thinly sliced
3 tablespoons kosher salt
1/4 cup cider vinegar
2 1/2 tablespoons strained apricot jam
2 1/2 tablespoons minced mint, cilantro or a mix of both
1 medium-hot fresh red chile, seeded and minced
Directions
Set a colander in the sink. Add the onions and salt; rub the salt into the onions and squeeze them gently for a few minutes. Rinse the onions thoroughly under cold running water, then drain well and pat dry. 2. In a small bowl, combine the vinegar and apricot jam. Stir in the onions and mint. Add the chile and serve.