Recipe ideas for GOLDEN KAAN Sauvignon Blanc

I Ingredients to serve 4:

1 kg lamb leg
2 medium-sized onions
1/8 l white wine vinegar
1 T hot curry powder
1 T turmeric
1 tsp. salt
6 black peppercorns, lightly crushed
1 cinnamon stick, 5 cm long
3 bay leaves
2 T apricot marmalade
1 apple
2 cloves of garlic
1 pinch of ground allspice (pimento)

Preparation:

Remove all fat from the lamb leg. Cut meat into 2.5 cm thick slices and then dice the meat.

Remove the peel from the onion and place into a pot. Add a bit of water, cover, and bring to a boil. Cook until the onions are glassy and all of the liquid has evaporated. Add vinegar, curry powder, turmeric, salt, peppercorns, allspice, and cinnamon. Bring to a boil and stir in bay leaves, garlic, marmalade, and peeled apple pieces. Remove from heat and let cool.

Place the cubed meat onto the skewers. Layer the skewers in a deep bowl and add sauce. Let marinate over night in the refrigerator.

Grill the skewers over high heat. Cook the marinade over medium heat, pour through a sieve, and serve as sauce.

Sosaties are best enjoyed with a glass of the fruity GOLDEN KAAN Sauvignon Blanc.