Sosaties

Name: Sosaties
Cook time: 210 min
Total time: 210 min
Yield: 4 servings
Cuisine: South African
Ingredients: 900g Lamb, leg or shoulder; cut into 3 cm cubes; 24 Dried Apricots; 2 large Onions, cut into 3–4 cm wedges (layers separated); 2 tbsp Neutral Oil; 1 medium Onion, finely chopped; 3 cloves of Garlic, minced; 2 centimeter (cm)s of Ginger, fresh, grated (about 1 tbsp); 2 tbsp Mild Curry Powder; 1 tsp Ground Turmeric; 1 tsp Ground Coriander; 1 tsp Ground Cumin; 4 Bay Leaves; 2 tbsp Brown Sugar; 3 tbsp Apricot Jam; 80ml Brown Vinegar; 120ml Water; 1 tbsp Lemon Juice; 1 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black); 1/2 tsp Red Chili Flakes, optional

Sosaties are succulent South African lamb skewers threaded with sweet dried apricots and onion, marinated in a warm, spiced apricot glaze and grilled until caramelized. The marinade of curry spices, ginger and garlic gives the meat a fragrant depth while apricot jam and brown sugar add glossy sweetness and a gentle tang. Serve hot off the grill for a memorable balance of savory, sweet and mildly spiced flavors.

Sosaties are succulent South African lamb skewers threaded with sweet dried apricots and onion, marinated in a warm, spiced aprico... Show more

Traditional South African Recipe

Health Grade

C · Balanced

Rating

4.2

Time

3 hrs30 min

Price

3,49 €

Calories

952 kcal

gluten free

high protein

fusion

comfort food

Method

Prep the ingredients

Trim away any large pieces of surface fat or silver skin from the Lamb, then cut it into even 3 cm cubes so it cooks evenly. Set out the dried apricots; if they feel very firm, cover them with hot water for a few minutes, then drain them well. Peel the onions: finely chop 1 medium onion for the marinade, then cut the 2 large onions into 3-4 cm wedges and separate them into chunky layers for the skewers. Peel and mince the Garlic, then peel and grate the Ginger.

Cook the marinade

Heat the Neutral Oil in a large skillet or saucepan over medium heat. Add the chopped onion and cook, stirring often, until softened and lightly golden, about 5 to 7 minutes. Stir in the garlic and ginger for 30 seconds, then add the Mild Curry Powder, Ground Turmeric, Ground Coriander, Ground Cumin, and Bay Leaves; cook for 1 minute until very fragrant. Mix in the Brown Sugar, Apricot Jam, Brown Vinegar, Water, freshly squeezed lemon juice, Salt, Pepper, and the Red Chili Flakes if you want a little heat. Let the mixture bubble gently for 10 minutes, stirring now and then, until glossy and slightly thickened, then take it off the heat and remove about 1/2 cup to use later for basting.

Cool the marinade

Let the marinade cool until it is no longer warm to the touch, about 20 minutes. If you want to speed it up, spread it in a shallow bowl so the heat escapes faster.

Marinate the lamb

Put the lamb cubes and dried apricots into a bowl or zip-top bag, pour over the cooled marinade, and toss until everything is well coated. Cover and refrigerate for at least 2 hours so the meat can absorb the sweet, spiced flavor. Keep the onion wedges separate for easier threading later, and keep the reserved basting marinade away from the raw meat.

Assemble the skewers

If you're using wooden skewers, soak them in water while you work so they are less likely to scorch. Thread the lamb, onion wedges, and dried apricots onto the skewers, alternating them so each skewer gets a good mix and leaving a little space between pieces so the heat can circulate. Discard the marinade that touched the raw lamb.

Grill the sosaties

Heat an outdoor grill or grill pan to medium-high, about 220° C. Grill the skewers for 4 minutes, turn them, grill for 4 minutes more, then turn again and cook for 2 to 4 minutes more, brushing with the reserved marinade during the last few minutes. Look for caramelized edges, lightly charred onions, and lamb that reaches 63° C for medium or 71° C for well done. Move the skewers to a cooler part of the grill if the sugary glaze starts darkening too quickly.