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RECIPE OF THE MONTH - AUGUST 2009
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3lb leg of lamb
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5 medium size onions
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500ml Safari Brown Vinegar
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1 tablespoon tumeric
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2 tablespoons salt
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6 black peppercorns
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4 whole allspice
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3 cloves
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1 piece stick cinnamon
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3 bay leaves
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6 lemon leaves
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4 tablespoons Koo Smooth Apricot Jam
Instructions
Remove the meat from the bone and cube (about 1 inch in size). Slice the onions thickly. Combine the vinegar with the remainder of the ingredients to make a marinade. Add the onions to the marinade and finally the meat.
Marinade the meat for three to four days, turning occasionally, then alternating the meat with peaces of onion skewer on wooden skewer sticks. Grill over a low coals. Perfect for the braai! |