Sosaties are a classic part of a South African braai (BBQ) and for good reason - these marinated kebabs are delicious!
|Prep Time||Cook Time||Total Time||Servings|
|10 mins||10 mins||20 mins||4|
- 1 lb lamb leg diced, 450g - can also use shoulder
- 16 apricots 100g, approx
- 1/2 onion
- 1/4 onion
- 1 clove garlic grated or finely chopped
- 1 tsp ginger (fresh) grated or finely chopped
- 3 tbsp apricot jam
- 3 tbsp wine vinegar (white or red)
- 1 tbsp curry powder (e.g. Madras)
- 1/2 tbsp ground cumin
- 1/4 tsp salt
Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
Dice the lamb into relatively large dice (around 1 1/2-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
Soak the apricots in hot water to soften for around 15-20 minutes.
Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
Cook on a grill/bbq until the meat is cooked through then serve.