Dried Apricot and Lamb Sosaties
Overview
Sosaties are South African kebabs, marinated meat threaded onto skewers with dried apricots and grilled over a braai. Lamb is the national favourite. The name comes from Afrikaans, from sate, the Malay word for skewered meat, and saus for sauce. That etymology points directly at the origin: sosaties are a Cape Malay dish, developed by the community descended from people brought to the Cape from the Indonesian archipelago and South Asia under Dutch colonial rule. The curried, fruit-sweetened marinade is characteristic of that cooking, and it is where South African food gets much of its sweet-savoury instinct. The apricots are the distinctive part. Dried apricots are threaded between the meat, and during grilling they soften and caramelise while the curry and vinegar marinade cuts through the lamb fat. Some of the marinade is usually thickened into a sauce and served alongside. They belong at a braai alongside boerewors, chops and steaks, which is where most South Africans encounter them. Marinating overnight is standard and makes a substantial difference, the acid in the marinade works on the meat over hours.
AFN Heritage Note
Sosaties take their name from the Malay sate, skewered meat, and the Afrikaans saus. They are a Cape Malay dish, developed by the community descended from people brought to the Cape from the Indonesian archipelago and South Asia under Dutch colonial rule.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.
- 2
Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
- 3
In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.
- 4
Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
- 5
Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.
Africook’s Notes
- Marinate overnight. This is the step that matters most and a short marinade gives a noticeably flatter result.
- Soak wooden skewers in water for half an hour first so they do not burn through.
- Thread the apricots between the meat rather than at the ends, where they scorch.
- Reserve some marinade before it touches raw meat, and cook it down into a sauce to serve.
Reviews
Be the first to rate this recipe
Cooked it? Your rating helps the next person decide whether to try it.
No reviews on this one yet. If you have cooked it, yours would be the first.
You Might Also Like
Browse all South African recipes →
Dombolo (Dumplings or Steamed Bread)
Boeber (Cape Malay Sweet Milk Drink)
