Ingredients
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500g lambleg or shoulder cut into 3 cm cubes
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1 red onioncut into chunks
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12 dried apricots
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1 tbsp olive oil
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1 tsp ground coriander
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1/2 tsp sea salt
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wooden skewerssoaked in water
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Cold Curry Butter
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50g unsalted buttersoftened
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1 tsp mild curry powder
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1/2 tsp ground turmeric
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1 tsp lemon juice
Directions
Inspired by traditional South African flavours, these juicy lamb skewers are threaded with red onion and dried apricots, then grilled directly in a fragrant curry butter for a rich, caramelised finish.
Ingredients
| 500g lamb | |
| 1 red onion | |
| 12 dried apricots | |
| 1 tbsp olive oil | |
| 1 tsp ground coriander | |
| 1 tsp ground cumin | |
| 1/2 tsp ground cinnamon | |
| 1/2 tsp sea salt | |
| wooden skewers | |
Cold Curry Butter |
|
| 50g unsalted butter | |
| 1 tsp mild curry powder | |
| 1/2 tsp ground turmeric | |
| 1 tsp lemon juice | |
Steps
|
1
|
In a small bowl, mash together the softened butter, curry powder, turmeric, and lemon juice until smooth. Set aside at room temperature. |
|
2
|
In another bowl, toss the lamb cubes with olive oil, ground coriander, cumin, cinnamon, and salt. Thread onto the soaked skewers, alternating with red onion and dried apricots. |
|
3
|
Place the Grill Plate on the Panasonic Multi-Cooker, select the Barbecue icon, and push Start. Spread half of the cold curry butter directly over the grill plate using a spoon or brush. |
|
4
|
Place the kebabs on the hot buttered grill and cook for 6–8 minutes per side, turning until golden and cooked to your liking. Spoon over a little more of the curry butter as they cook. |
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