Marinated lamb and dried apricot skewers, kissed by flames on the braai, blending Cape Malay spices with sweet fruit in every smoky, tender bite.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: braai grid
Garnishes: fresh coriander
Accompaniments: yellow rice, sambals
Instructions
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1
Heat oil and sauté one diced onion until soft. Add curry powder and turmeric, cook 1 minute.
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2
Stir in apricot jam, vinegar, garlic, bay leaves, salt, and pepper. Simmer 5 minutes. Cool completely.
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3
Thread lamb cubes, dried apricots, and onion quarters onto metal skewers, alternating.
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4
Place skewers in a dish and pour the marinade over them. Refrigerate for at least 6 hours, preferably overnight.
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5
Braai over medium-hot coals for 12-15 minutes, turning regularly and basting with leftover marinade.
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6
Rest for 5 minutes before serving. The apricots should be caramelized and the lamb juicy.
Did You Know?
The word sosatie comes from "sate" (skewered meat) and "saus" (sauce), reflecting the fusion of Indonesian and Dutch culinary traditions at the Cape.
Chef's Notes
Equipment Tips
- metal skewers
- braai grill
- mixing bowl
Garnishing
fresh coriander
Accompaniments
yellow rice, sambals
The Story Behind Sosatie
Sosaties were created by Cape Malay cooks in the 17th century, blending Indonesian satay techniques with Dutch and indigenous ingredients. The addition of dried fruit reflects the Cape's thriving fruit-drying industry. Sosaties became a braai essential that transcended cultural boundaries.
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