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.
- 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.