📝 About This Recipe
Transport your palate to the heart of the Western Cape with these iconic Sosaties, a cornerstone of South African 'braai' culture. This recipe features succulent cubes of lamb marinated in a fragrant, tangy Cape Malay curry sauce infused with apricot jam, turmeric, and vinegar. The interplay of sweet fruit, savory meat, and aromatic spices creates a sophisticated flavor profile that caramelizes beautifully over an open flame.
🥗 Ingredients
The Meat and Aromatics
- 2.2 lbs Leg of Lamb (boneless, cut into 1-inch cubes)
- 7 oz Pork Fat or Thick-cut Bacon (cut into small squares to thread between meat)
- 1 cup Dried Apricots (softened in a little warm water)
- 2 large Red Onions (cut into wedges and layers separated)
The Cape Malay Marinade
- 3 tablespoons Vegetable Oil
- 2 Yellow Onions (finely sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Mild Curry Powder (preferably a Cape Malay blend)
- 1 teaspoon Turmeric
- 2 tablespoons Brown Sugar (packed)
- 1/2 cup Smooth Apricot Jam (a key traditional ingredient)
- 1/2 cup Red Wine Vinegar
- 4-5 Bay Leaves (fresh or dried)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Begin by preparing the marinade. Heat the vegetable oil in a large saucepan over medium heat and sauté the sliced yellow onions until they are soft and translucent, but not browned (about 8 minutes).
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2
Add the minced garlic, ginger, curry powder, and turmeric to the onions. Stir constantly for 1-2 minutes until the spices become highly aromatic and slightly toasted.
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3
Whisk in the apricot jam, brown sugar, red wine vinegar, and bay leaves. Bring the mixture to a gentle simmer for 5 minutes, allowing the flavors to meld into a thick, glossy sauce. Season generously with salt and pepper.
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4
Remove the marinade from the heat and allow it to cool completely. This is crucial; never add hot marinade to raw meat.
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5
In a large glass or ceramic bowl (avoid metal), combine the cubed lamb, pork fat/bacon, and the cooled marinade. Toss thoroughly to ensure every piece of meat is well-coated.
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6
Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, though 48 hours is preferred for the most authentic and tender results.
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7
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
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8
Thread the skewers by alternating between a piece of marinated lamb, a piece of pork fat, a red onion wedge, and a dried apricot. Repeat until the skewer is full, ending with meat.
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9
Reserve the remaining marinade. Pour it into a small saucepan and boil for 5-8 minutes until thickened to use as a basting sauce and serving dip.
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10
Prepare your grill (braai) for medium-high heat. If using charcoal, wait until the coals are coated in a light grey ash.
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11
Place the skewers on the grill. Cook for about 10-12 minutes, turning frequently to ensure even browning and to prevent the apricot jam in the marinade from scorching.
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12
During the last 3 minutes of cooking, liberally baste the skewers with the boiled, reserved marinade for a sticky, caramelized finish.
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13
Remove the sosaties from the heat once the lamb is cooked to your liking (medium-rare is ideal) and let them rest for 5 minutes before serving.
💡 Chef's Tips
For the best flavor, use a high-quality leg of lamb; shoulder works too but may require a longer marinade time to tenderize. Don't skip the pork fat or bacon—it renders down during grilling to baste the lamb and keep it juicy. If the marinade is too thick after cooling, thin it with a tablespoon of water or extra vinegar before adding the meat. Always use a non-reactive container (glass or plastic) for marinating to avoid a metallic taste from the vinegar. To prevent the apricots from burning, ensure they are tucked slightly between the meat cubes rather than sticking out too far.
🍽️ Serving Suggestions
Serve alongside 'Geelrys' (South African yellow rice with raisins) to soak up the extra sauce. A side of fruity chutney, like Mrs. Ball's, is the traditional accompaniment. Pair with a crisp, cold South African Chenin Blanc or a light Pinotage to complement the spice. A simple cucumber and red onion salad with a vinegar dressing provides a refreshing crunch against the rich meat. Warm pita bread or 'roosterkoek' (grill cakes) are perfect for making sosatie wraps.