Traditional South African Lamb Sosaties

📝 Ingredients (Serves 4–6)

For the Meat

• 1 kg lamb leg or shoulder, cubed (2–3 cm pieces)
• 2 onions, cut into chunks
• 1 red bell pepper, chopped into squares
• 1 green bell pepper, chopped
• 12–16 dried apricots
• Wooden skewers (soaked in water 30 minutes)

🌶️ For the Marinade (The Secret to Great Sosaties)

• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (Cape Malay style if possible)
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric
• 1–2 tbsp brown sugar
• ½ cup white vinegar
• ½ cup water
• 2 tbsp apricot jam
• 2 tbsp lemon juice
• 2 tbsp oil
• Salt and black pepper to taste
• 2 bay leaves

👩‍🍳 Method

1️⃣ Make the Marinade

1. Heat oil in a pan and gently fry onions until soft.
2. Add garlic and ginger and cook for 1 minute.
3. Stir in curry powder and spices; cook briefly to release aromas.
4. Add vinegar, water, lemon juice, sugar, apricot jam, bay leaves, salt, and pepper.
5. Simmer for 5–10 minutes, then allow to cool completely.

2️⃣ Marinate the Meat

1. Place lamb cubes in a bowl.
2. Pour cooled marinade over the meat.
3. Cover and refrigerate overnight (minimum 8 hours) for best flavour.

3️⃣ Assemble the Sosaties

Thread onto skewers in this order:

• Lamb
• Onion
• Pepper
• Apricot
• Repeat

4️⃣ Braai (Grill)

• Cook over medium-hot coals for 10–15 minutes, turning regularly.
• Baste with leftover marinade while cooking.
• Meat should be browned outside and tender inside.

(You can also grill in the oven at 200°C or use a grill pan.)

🍽 Serve With

• Yellow rice with raisins
• Sambals (tomato & onion relish)
• Roosterkoek
• Pap and chakalaka