Sosaties can be made with any types of meat but lamb is by far the tastiest meat to use. Best cooked on a braai or BBQ. This recipe is a South African favourite, the apricot really compliments the flavour of the lamb.



500g de-boned shoulder of lamb, cut into 2,5cm cubes
1 onions, sliced into 2,5cm pieces

1 onion, finely chopped
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
1 Tblsp of curry powder
1 tsp of tumeric
1 Tblsp of brown sugar
4 crushed bay leaves
1 Tblsp of lemon juice

2 lemons cut into wedges
120ml of meat stock
125g packet of dried apricots
1 green pepper, cut into 2,5cm cubes
1 Tblsp butter
Wooden skewer sticks


  • Place the bay leaves at the bottom of a bowl and add the cubes of lamb.
  • Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.
  • Add the tumeric, lemon and meat stock, bring to the boil.
  • As soon as the marinade comes to the boil, pour it over the meat.
  • Allow to cool and place in fridge overnight.
  • When ready to cook skewer the meat, apricots, green pepper and onion onto the sticks.
  • Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.
Cooking suggestions:
  • The sosaties can be grilled under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
  • Serve them with potato salad or baked potato and lemon wedges the lemon wedges.


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