
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.
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