South African

Sosaties

These Cape Malay lamb sosaties are marinated in a cooked curry-vinegar sauce with apricot sweetness, then skewered with onions and dried apricots. The meat becomes tender and fragrant after an overnight rest, with a sticky, lightly charred finish over the fire.

Ingredients

• Lamb shoulder or leg, cut into 3 cm cubes400g
• Dried apricots8
• Small onions, quartered2
• Sunflower oil2 tbsp
• Brown vinegar or grape vinegar1/3 cup
• Apricot jam2 tbsp
• Brown sugar1 tbsp
• Cape Malay curry powder1 tbsp
• Ground coriander1 tsp
• Ground turmeric1/2 tsp
• Ground cumin1/2 tsp
• Bay leaves2
• Garlic, finely grated1 clove
• Fresh ginger, finely grated1 tsp
• Salt3/4 tsp
• Black pepper1/4 tsp
• Water1/4 cup

Method

1. Soak the dried apricots in warm water for 20 minutes, then drain.
2. Heat the oil in a small saucepan over medium heat and gently fry the quartered onions for 3 minutes until just starting to soften; lift the onions out and set aside for skewering.
3. Add the garlic and ginger to the same saucepan and cook for 30 seconds.
4. Stir in the curry powder, coriander, turmeric, cumin, salt, and pepper, and cook for 30 seconds until fragrant.
5. Add the vinegar, apricot jam, brown sugar, bay leaves, and water, then simmer for 5 minutes to make a glossy marinade.
6. Let the marinade cool completely, then combine it with the lamb in a non-reactive bowl.
7. Cover and refrigerate for at least 8 hours, preferably overnight, turning the meat once or twice.
8. Thread the lamb onto skewers, alternating with the softened onions and dried apricots.
9. Prepare a medium-hot braai fire or heat a grill pan, then cook the sosaties for 12 to 16 minutes, turning often and basting with the marinade during the first half of cooking.
10. Stop basting for the last few minutes and cook until the lamb is browned, lightly charred, and just cooked through.
11. Rest the sosaties for 5 minutes before serving with yellow rice, sambals, or a simple tomato and onion salad.

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