Marinated lamb and dried apricot skewers, kissed by flames on the braai, blending Cape Malay spices with sweet fruit in every smoky, tender bite.
Ingredients
-
1kg lamb leg, cubed
-
150g dried apricots
-
2 large onions, quartered
-
2 tbsp vegetable oil
-
2 tbsp curry powder
-
1 tsp turmeric
-
2 tbsp smooth apricot jam
-
3 tbsp red wine vinegar
-
2 cloves garlic, crushed
-
2 bay leaves
-
Salt and pepper
Instructions
-
1
Heat oil and sauté one diced onion until soft. Add curry powder and turmeric, cook 1 minute.
-
2
Stir in apricot jam, vinegar, garlic, bay leaves, salt, and pepper. Simmer 5 minutes. Cool completely.
-
3
Thread lamb cubes, dried apricots, and onion quarters onto metal skewers, alternating.
-
4
Place skewers in a dish and pour the marinade over them. Refrigerate for at least 6 hours, preferably overnight.
-
5
Braai over medium-hot coals for 12-15 minutes, turning regularly and basting with leftover marinade.
-
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.