📝 About This Recipe
A true jewel of South African heritage, Sosaties represent the beautiful marriage of Dutch influence and the aromatic spice profiles of the Cape Malay community. These succulent skewers feature tender cubes of lamb marinated in a complex, sweet-and-sour apricot curry sauce, traditionally grilled over an open flame for a smoky finish. The combination of succulent meat, dried fruits, and warm spices creates a multi-layered flavor profile that is both nostalgic and exhilarating.
🥗 Ingredients
The Meat and Skewers
- 2.5 lbs Leg of Lamb (trimmed and cut into 1-inch cubes)
- 4 oz Pork Fat or Bacon (cut into small squares to thread between meat)
- 1 cup Dried Apricots (whole, plump)
- 2 large Red Onions (quartered and layers separated)
The Cape Malay Marinade
- 1/2 cup Smooth Apricot Jam (high quality)
- 1/2 cup Brown Vinegar (malt vinegar works best)
- 2 tablespoons Vegetable Oil
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 tablespoons Mild Curry Powder (preferably a Cape Malay blend)
- 1 teaspoon Turmeric
- 1 tablespoon Brown Sugar (packed)
- 4-5 Lemon Leaves (bruised, or bay leaves as a substitute)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a medium saucepan over medium heat, combine the apricot jam, vinegar, oil, garlic, ginger, curry powder, turmeric, and brown sugar.
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2
Bring the mixture to a gentle simmer, stirring constantly until the jam has melted and the sugar has completely dissolved. Let it simmer for 5 minutes to allow the spices to bloom.
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3
Remove the marinade from the heat, stir in the bruised lemon leaves, and allow it to cool completely to room temperature. This is crucial to prevent partially cooking the meat.
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4
Place the cubed lamb and pork fat into a large glass or ceramic bowl. Season lightly with salt and pepper.
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5
Pour the cooled marinade over the meat, ensuring every piece is well-coated. Cover tightly with plastic wrap and refrigerate for at least 24 hours, though 48 hours is preferred for maximum flavor penetration.
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6
If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning on the grill.
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7
Drain the meat, reserving the marinade. In a small saucepan, boil the reserved marinade for 5 minutes to make it safe for basting.
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8
Thread the skewers, alternating between lamb, a piece of pork fat, a dried apricot, and a slice of red onion. Aim for 4-5 pieces of meat per skewer.
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9
Preheat your grill (braai) to a medium-high heat. Lightly oil the grates to prevent sticking.
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10
Place the skewers on the grill. Cook for 10-12 minutes, turning frequently to ensure even browning and to prevent the sugar in the marinade from burning.
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11
During the last 5 minutes of cooking, baste the skewers generously with the boiled reserved marinade to create a sticky, glossy glaze.
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12
Remove the sosaties from the grill when the lamb is cooked to medium-rare or medium (internal temperature of 145°F/63°C).
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13
Let the meat rest for 5 minutes under a loose tent of foil before serving to allow the juices to redistribute.
💡 Chef's Tips
For the best results, use lamb from the leg or shoulder for a balance of tenderness and flavor. Don't skip the pork fat; it renders during grilling and keeps the lamb incredibly moist. If you can't find lemon leaves, bay leaves with a strip of lemon zest provide a similar aromatic quality. Avoid overcooking; lamb becomes tough if it goes past medium. Always marinate in a non-reactive container like glass or stainless steel to avoid metallic off-flavors from the vinegar.
🍽️ Serving Suggestions
Serve alongside a bowl of yellow rice with raisins (Geelrys) for a traditional pairing. A fresh tomato and onion sambal provides a crisp, acidic contrast to the sweet sauce. Pair with a glass of chilled Chenin Blanc or a light Pinotage to complement the spices. Warm buttered naan or pita bread is perfect for mopping up any extra apricot glaze. A side of roasted butternut squash enhances the natural sweetness of the dish.