Recipes · Mains
Lamb Sosaties
Cape-Malay spiced lamb skewers marinated in a sweet, curried apricot sauce, threaded with dried apricots and onion.
- Cook time
- 15 minutes (plus marinating)
- Serves
- 4–6
- Wood pairing
- Kameeldoring for steady, even heat.
Ingredients
- 1 kg lamb leg, cubed
- 2 onions, cut into wedges
- 150 g dried apricots
- 2 tbsp mild curry powder
- 2 tbsp apricot jam
- 2 tbsp white wine vinegar
- 2 cloves garlic, crushed
- Bay leaves, salt and pepper
Method
- Whisk the curry powder, jam, vinegar and garlic into a marinade and toss the lamb through it. Chill for at least 4 hours, ideally overnight.
- Thread the lamb onto skewers, alternating with onion, apricots and the odd bay leaf.
- Braai over medium coals for about 12–15 minutes, turning and basting with the leftover marinade.
- Rest briefly and serve with yellow rice.