Classic Cape Malay Lamb Sosaties
A traditional South African braai staple featuring tender lamb marinated in a sweet and sour curry sauce with dried apricots.
Origin & History
The term 'sosatie' originates from 'sate' (skewered meat) and 'saus' (spicy sauce), reflecting the Cape Malay culinary influence in South Africa.
Ingredients
- 1.5kg Lamb leg or shoulder (cubed)
- 250g Dried apricots
- 2 Large onions (quartered)
- 1 cup Apricot jam🇬🇧 UK tip:Available at most UK supermarkets (Tesco, Sainsbury's, Waitrose) in the jam aisle
- 1/2 cup White vinegar
- 2 tbsp Curry powder
- 1 tbsp Turmeric
- 2 tbsp Brown sugar
- 3 Garlic cloves (crushed)
- 2 Bay leaves
- Salt and pepper to taste
Method
- 1
Combine jam, vinegar, curry powder, turmeric, sugar, garlic, and bay leaves in a saucepan and simmer for 5 minutes.
- 2
Allow the marinade to cool completely before pouring over the cubed lamb.
- 3
Marinate the meat in the refrigerator for at least 24 hours to develop depth of flavor.
- 4
Soak wooden skewers in water for 30 minutes to prevent burning.
- 5
Thread the lamb, apricots, and onion pieces alternately onto the skewers.
- 6
Braai (grill) over medium-hot coals for 10-12 minutes, turning frequently and basting with leftover marinade.
Top Tips
- Marinate for the full 24 hours for best results|Use fatty lamb cuts to keep the meat moist on the fire|Do not overcook the lamb to ensure it remains tender|Discard any marinade used on raw meat unless boiled first.
Serve with
Traditionally paired with other South African classics:
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