south-african

Cape Malay Lamb Sosaties with Apricot Glaze and Couscous Salad

This grilled dish pairs lean lamb cubes with cape malay masala spice mix, apricot jam and couscous, dry. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

43 g Carbohydrates

31 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

114g lean lamb cubes (for skewers) 291 kcal
46g onion, cut into chunks 18 kcal
5g cape malay masala spice mix 15 kcal
11g apricot jam 6 kcal
9g lemon juice 3 kcal
40g couscous, dry 148 kcal
68g cucumber, diced 10 kcal
6g fresh parsley, chopped 2 kcal
6g olive oil 53 kcal
91g water (boiling) 109 kcal
1g salt 0 kcal

Cooking instructions

lean lamb cubes (for skewers)cape malay masala spice mixlemon juicewater (boiling)salt
Soak wooden skewers in water if using. Toss the lamb with the Cape Malay masala, half the salt, and half the lemon juice; set aside 10 minutes.
lean lamb cubes (for skewers)onionolive oil
Thread lamb and onion onto skewers. Heat a grill pan or skillet over medium-high and lightly oil it with a few drops if needed.
Grill sosaties, turning, until browned and cooked to your liking, 8-10 minutes total.
cape malay masala spice mixapricot jamlemon juicewater (boiling)
In a small bowl, mix apricot jam with the remaining lemon juice and 30 ml water to thin. Brush over the sosaties for the last 1-2 minutes of cooking.
couscouscucumberfresh parsleywater (boiling)salt
Pour 130 ml boiling water over the couscous with a pinch of salt, cover 5 minutes, then fluff. Fold in cucumber and parsley.
couscous
Serve the sosaties with couscous salad.