Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.
The Sosaties is spicy and fruity. The use of Garlic, ginger, ground cinnamon, curry powder, ground allspice, paprika, red wine vinegar and apricot jam and apricot elevates the taste of the Sosaties. The recipe looks a bit fiddly but let me assure you it is well worth the Trouble. If you can’t face the idea of cutting up your own leg of lamb, I’m sure a butcher can be persuaded to sell you lamb already chopped into goulash-sized chunks.
The longer you marinade, the better – in fact, in a vintage South African recipe book of mine the recipe calls for days of marinading! The end product is deliciously tender and addictively sweet yet spicy, and the apricots call to mind some sort of lamb Tagine on a stick.
Dried Apricot and Lamb Sosaties
- 4 lbs of lamb
- 12 -16 dried apricots, good quality
- 1 onion, peeled and each onion cut crosswise into 3-4
- 12 -16 wooden skewers
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 tablespoon red wine vinegar
- 1/2 cup apricot jam
Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar and paprika .
Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.
Dried Apricot and Lamb Sosaties
Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.
- 4 lbs of lamb
- 12 -16 dried apricots (good quality)
- 1 onion (peeled and each onion cut crosswise into 3-4)
- 12 -16 wooden skewers
- 1 teaspoon garlic
- 1 teaspoon ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 tablespoon red wine vinegar
- 1/2 cup apricot jam
Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.
Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.
