Lamb sosatie with crispy onion strips

Ingredients: 1 kg saddle of lamb

For the marinade: olive oil, 1 large onion, 20 g ginger, 60 g garlic, 30 g Garam Masala spice, 15 g ground turmeric, 10 ml white wine vinegar, 60 g apricot jam, 1 ½ tsp salt, 1 ½ tsp pepper

For the banana puree: 600 g peeled banana, 50 g butter, 60 ml milk, 200 g yoghurt, 50 g sugar

For the baby onions: 8 baby onions, 50 g butter, 1 tsp salt, 10 g thyme leaves

For the crispy onion strips: 1 large onion, 1 egg, 80 g flour, sunflower oil for frying, salt for seasoning

To serve: a handful of finely chopped chives

Preparation:
First prepare the marinade for the meat. Dice the onion, finely chop the ginger and garlic and sauté everything with a little olive oil in a hot pan. Add the turmeric and garam masala and fry. Deglaze with white wine vinegar and stir in the apricot jam. Season to taste and leave the marinade to cool completely. Cut the meat into two-centimetre-wide strips and brush them with the marinade. Cover with cling film and leave to marinate in the fridge for at least four hours - overnight if possible.

In the meantime, you can prepare the banana puree. Sweat the bananas with sugar and butter in a pan. When the bananas have caramelised, add the milk and gradually mash the banana mixture with the yoghurt until you have a creamy, sauce-like consistency, then season to taste.

Next, prepare the baby onions for the skewers. Slice the baby onions width wise and place them cut side down in a pan heated with olive oil. Add the salt and thyme. As soon as the onions start to colour, you can also add the butter to the pan to allow the onions to caramelise. Remove the onions from the pan as soon as they are cooked and set them aside.

Now it's the turn of the crispy onion strips. Peel and halve the large onion and cut it first into thin slices, then into pieces about one centimetre long. Heat the sunflower oil in a pot. Whisk the egg and put it in a bowl. Put the flour in another bowl. Dip a handful of onion strips into the egg and then toss them in the flour. Put the onions in the hot oil and deep-fry until golden brown. Remove with a slotted spoon and drain on kitchen paper. Repeat the process until all the onion strips are fried.

Now all the components for the skewers are prepared. Cut the meat into two-centimetre cubes and alternately put a piece of lamb and half a baby onion on the skewers. Roast the lamb on the grill to your desired cooking level (recommended: medium rare). Alternatively, pan-fry the lamb strips, then dice them and alternate with the baby onions on the skewers. Spread with the banana puree, sprinkle with the crispy onion strips and chives, season to taste and serve.

Our wine recommendation:

The La Motte Franschhoek Syrah 2017 is the perfect companion to the lamb sosaties, because with its fruity and spicy play of aromas, it harmonises perfectly with meat, especially when it comes from the grill. The La Motte Millennium 2018 is also a good choice. The red wine blend is fruity and aromatic and accompanies dishes with dark meat wonderfully. Or take the La Motte Cellarmaster Vintage Selection Shiraz Grenache 2018, because with its spicy notes and nuances of orange peel, the elegant red wine skilfully picks up the aromas of the marinade.

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