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Sosaties
Curried lamb and apricot skewers
Sosaties: Cape Malay curried lamb skewers with dried apricot and onion
Bo-Kaap kitchens gave the braai one of its sweetest-sour treats: cubes of lamb soaked overnight in a cooked curry marinade of fried onion, apricot jam, vinegar and lemon leaves, then threaded with plump dried apricots and onion and grilled over coals. Every butchery in the Cape now sells them ready-marinated, yet homemade ones taste brighter and less sugary. Expect tender, slightly charred meat, sticky-sweet apricots and a warm curry tang that begs for yellow rice, a green salad or simply a soft roll. Pouring the marinade over the lamb while it is still warm is a common slip; it starts to cook the surface and the meat turns grainy. Chef's tip: boil the leftover marinade for a few minutes and brush it on in the last minutes of grilling for a glossy glaze.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the marinade
- 2 tbsp sunflower oil
- 1 onionfinely chopped
- 3 garlic clovescrushed
- 2 tbsp mild curry powder
- 1 tsp ground turmeric
- ½ cup apricot jam
- ½ cup white wine vinegar
- 1 tbsp brown sugar
- 1 ½ tsp salt
- ½ tsp dried chilli flakes (optional)optional
For the skewers
- 2 ⅝ lb boneless leg of lambcut into 3 cm cubes
- 5 ½ oz dried apricots
- 2 red onionscut into wedges and separated into 2-layer pieces
- 12 bamboo skewerssoaked in water for 30 minutes
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Method
0/9 doneStep 1: Heat 2 tbsp sunflower oil in a saucepan over a medium heat and fry 1 onion until soft and pale gold.
8 minStep 2: Add 3 garlic cloves, 2 tbsp mild curry powder, 1 tsp ground turmeric and 4 bay leaves or lemon leaves and stir for 1 minute until the spices smell toasty.
1 minStep 3: Stir in ½ cup apricot jam, ½ cup white wine vinegar, 1 tbsp brown sugar, 1 ½ tsp salt and ½ tsp dried chilli flakes if using. Simmer gently until the jam has melted and the marinade looks glossy.
5 minStep 4: Take the pan off the heat and let the marinade cool completely to room temperature before it touches the meat.
20 minStep 5: Put 2 ⅝ lb boneless leg of lamb and 5 ½ oz dried apricots in a glass or ceramic bowl, pour the cooled marinade over and turn to coat. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Step 6: Thread the lamb onto 12 bamboo skewers, alternating with the apricots and pieces of 2 red onions. Pack them snugly but not crushed. Scrape the marinade left in the bowl into a small pan.
Step 7: Boil the leftover marinade over a medium heat until slightly thickened, for basting.
5 minStep 8: Grill over medium-hot coals (you can hold your hand above the grid for 5 seconds), turning every 2–3 minutes, until the lamb is browned and charred at the edges and reads at least 145°F in the centre of a cube, or longer for well done.
12 minStep 9: Brush with the boiled marinade in the last 3 minutes, turning once so it caramelises without burning. Rest the skewers for 3 minutes before serving.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 40 g
- Carbs
- 38 g
- Fat
- 17 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sosaties take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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