Apricot Lamb Kebabs Recipes

SOSATIES

Steps:

• Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
• Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
• Dice the lamb into relatively large dice (around 1 1/2-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
• Soak the apricots in hot water to soften for around 15-20 minutes.
• Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
• Cook on a grill/bbq until the meat is cooked through then serve.

LAMB & APRICOT STEW

Steps:

• In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.

MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Steps:

• Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.
• Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.
• Mound Golden Couscous on platter. Top with skewers and serve.

LAMB SHANKS WITH APRICOTS AND CHICKPEAS

Steps:

• Season lamb shanks generously with salt and pepper. Place in a Dutch oven or heavy-bottomed pot. Cover with 6 cups water, and bring to a boil over high heat. Reduce to a low simmer and cook, covered with lid ajar, for 1 hour. Remove shanks and reserve cooking liquid. Wipe out the pan. (You may cook the lamb shanks in advance, even a day ahead.)
• Set Dutch oven over medium-high heat and add 2 tablespoons olive oil. Add onions and cook, stirring, until softened, about 5 minutes. Add 1 teaspoon garlic, bay leaf, saffron, tomato paste and paprika. Stir together and let sizzle for 1 minute, then add reserved lamb broth and bring to a boil. Add lamb shanks and apricots, cover with lid ajar and simmer for 1 1/2 hours, until meat is very tender, nearly falling off the bone.
• Remove shanks and place on a cutting board to cool. Add parsnips to simmering broth, and cook until tender, about 15 minutes. Taste broth and adjust seasoning. If necessary, reduce over medium-high heat to concentrate cooking juices.
• When shanks are cool enough to handle, remove the bones (use your hands). Cut the meat into large chunks and return to the pot to warm through. Transfer meat and sauce to a serving platter.
• To finish, warm remaining 2 tablespoons olive oil in a saucepan over medium heat. Add remaining 1/2 teaspoon garlic and let sizzle without browning, about 30 seconds. Add chickpeas and warm them through, about 5 minutes. Season lightly with salt, and toss with the chopped cilantro. Spoon chickpeas over lamb and sauce.

LAMB WITH APRICOTS

Steps:

• In a large skillet, saute onion in oil until tender. Add the lamb and seasonings. Cook and stir for 5 minutes or until meat is browned. Add apricots, orange juice, almonds and orange zest. , Transfer to a 2-1/2-qt. baking dish. Stir in broth. Cover and bake at 350° for 1-1/2 hours or until meat is tender. Sprinkle with sesame seeds.

PORK AND LAMB KEBABS WITH DRIED APRICOTS AND ONIONS

Steps:

• Arrange pork tenderloin in one 11 x 7 x 2- inch glass baking dish and lamb in another 11 x 7 x 2-inch glass baking dish. Mix 2 tablespoons brown sugar, 1 tablespoon curry powder, coriander, peppercorns, and salt in small bowl; sprinkle half of mixture over pork and remaining half over lamb and stir. Slice 1 onion and place in medium bowl; add apricots, orange peel, red wine, vinegar, 1/2 cup whipping cream, and oil; stir to blend. Divide onion-apricot marinade between dish with pork and dish with lamb. Cover both dishes; chill at least 4 hours. DO AHEAD: Can be made 8 hours ahead. Keep chilled.
• Cut remaining onion in half crosswise, then cut each half into quarters. Separate quarters into individual onion layers; set aside. Place large fine-mesh strainer over large saucepan. Add pork mixture to strainer and allow marinade to drain into saucepan. Transfer pork to medium bowl. Repeat with lamb mixture, allowing marinade to drain into same saucepan. Transfer lamb to another medium bowl.
• Alternate pork cubes, marinated dried apricots, onion pieces, and bacon pieces on metal skewers, beginning and ending with pork. Repeat with lamb cubes, alternating lamb, apricots, onion pieces, and bacon pieces on skewers. DO AHEAD: Can be made 4 hours ahead. Cover and chill marinade and kebabs separately.
• Boil marinade in saucepan until reduced to generous 1 1/4 cups, about 6 minutes. Whisk in butter, apricot preserves, remaining 1 tablespoon brown sugar, 1/2 teaspoon curry powder, and 2 tablespoons whipping cream. Continue boiling sauce until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Transfer 1/2 cup sauce to small bowl and reserve for basting kebabs during grilling. Leave remaining sauce in saucepan and set aside for serving.
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Grill kebabs 4 minutes; baste kebabs with reserved 1/2 cup sauce. Continue grilling kebabs until browned and cooked medium-rare, turning occasionally, about 4 minutes longer for lamb and 5 minutes longer for pork.
• Meanwhile, place saucepan with remaining sauce on 1 side of grill to rewarm. Transfer kebabs to platter. Brush warm sauce over kebabs and serve.

MOROCCAN LAMB KEBABS

Steps:

• Roughly chop coriander and mint and crush garlic. Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 the marinade to small bowl; cover, chill, and reserve as basting sauce.
• Add lamb cubes to remaining marinade in medium bowl; toss to coat.
• Marinate 2 hours at room temperature or cover and refrigerate overnight.
• Remove lamb from marinade.
• Thread lamb cubes, onion and apricots onto 4 skewers, dividing equally.
• Brush all skewers with some of reserved marinade.
• Sprinkle skewers with salt and pepper.
• Grill lamb to desired doneness, onion should be soft and brown, turning occasionally, about 8 to 10 minutes.
• Combine couscous and stock in a medium bowl. Cover; stand 5 minute Fluff with a fork, drizzle with olive oil and season.
• Serve with lamb kebabs.