Grilled Lamb Sosaties on a Blood Orange Salad

Yield: for 6
(Sosaties are a traditional South African skewered meat entree-the word comes from "sate" for spicy sauce and "sesate" meaning skewered meat. The dish is of Cape Malay origin.)
Lamb Sosaties

Ingredients

1-½ pounds Lamb Leg, cut into ½” cubes
2 medium onions, peeled and thinly sliced
1 Tablespoon butter
3 slices smoky bacon, chopped
2 Cloves Garlic, chopped
2 each dry chilies, seeded and thinly sliced
2 Tablespoons Curry Powder (prepare as directed or purchased)
1 Tablespoon Coriander Seed, toasted
2 Cups Apple Cider Vinegar or tamarind Water
2 Cup Red Wine
¼ Cup Dried Apricot, Chopped

4 Lime Leaves, Shredded
¼ Cup Cilantro, Chopped
2 Cloves Garlic, Chopped
1 jalapeno, Sliced

24 whole dried Apricots, soaked in ½ cup Sherry until plumped

Bamboo Skewers

Method of Preparation

1. Combine the butter and the bacon in a saucepan. Cook until the bacon is almost crisp.
2. Add the onion and cook until golden
3. Add the garlic, chilies, coriander, and chilies and cook until fragrant.
4. Add the Vinegar, Red Wine, Curry Powder, and Apricots. Cook until the Apricots are soft. Add water if necessary.
5. Remove from heat and cool.
6. Toss the lamb with the lime leaves, Cilantro, Garlic and Jalapeno. Let rest for 1 hour or overnight.
7. Combine the seasoned lamb with the apricot marinade and let it marinate 3 hours.
8. Skewer the Lamb and Apricots together.
9. Grill to desired doneness

Curry Powder

Yield=1/2 cup

Ingredients

2-½ teaspoons Fenugreek
1 teaspoon Cardamom Seed
3 Tablespoons Coriander Seed
1-Tablespoon Cumin Seed
1 Tablespoon Yellow or Black Mustard Seed
6 each Cloves
1 Cinnamon Stick, Broken
¼ teaspoon Nutmeg
1 pinch Cayenne
2 Tablespoons Turmeric

Method of Preparation

1. Toast all the spices together in a dry pan. Remove when fragrant and allow to cool.
Grind all spices together. Store in an airtight, lightproof container

Almond, Date and Orange Salad

Ingredients

4 each Oranges
½ cup chopped Italian Parsley
6 dates, pitted and thinly sliced
3 cup Arugula or Wild Greens
¼ cup Almonds, toasted and crushed
3 tablespoons Almond Oil
Kosher Salt and Freshly Ground Black Pepper to taste

Method of Preparation

1. Combine greens, vegetable and dates.
2. Separately toss the oranges with the oil and crushed almonds
3. Combine the orange and almond mixture with the greens. Season to taste

Harissa
Yield = 1 cup.
Ingredients

7 each, New Mexico Chilies
5 each Small dried Chilies
5 each cloves garlic
1 tablespoon Cumin, toasted and ground
1 Tablespoon Caraway, toasted and ground
1 ½ stick cinnamon, toasted and ground
1 Tablespoon Coriander, toasted and crushed
½ Tablespoon Dry Mint
½ cup extra virgin olive oil
Kosher Salt

Method of Preparation

1. Stem and seed the dried chilies. Soak in warm water until; soft.
2. Drain and lightly squeeze dry. Retain water.
3. Combine the chilies, garlic, spices and herb in a food processor with the olive oil. Process until smooth. Add additional water or olive oil as needed to adjust consistency
4. Adjust seasoning and add salt as needed.

Method for Service:

Individually plate the salad. Top with the grilled lamb Sosaties and drizzle with Harissa.