Apricot and lamb sosaties
Lamb marinated overnight in a sweet, tangy curry sauce, threaded with dried apricots and onion, then charred over hot coals.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Sosaties are the braai at its best: a little effort the night before and almost none on the day. The marinade is old-fashioned and unapologetically sweet, and it caramelises into something wonderful over the coals.
Method
- 01
For the marinade, heat the oil in a saucepan and fry the grated onion for 5 minutes. Add the garlic, curry powder and turmeric and cook for 1 minute.
- 02
Stir in the jam, vinegar, sugar, bay leaves and salt. Simmer for 5 minutes, then leave to cool completely.
- 03
Put the lamb in a glass or ceramic dish, pour over the cooled marinade and mix well. Cover and refrigerate overnight, or for at least 6 hours.
- 04
Pour boiling water over the apricots and leave for 10 minutes to plump, then drain.
- 05
Thread the lamb onto the skewers, alternating with apricots and onion chunks.
- 06
Braai over medium-hot coals for 12 to 15 minutes, turning often and basting with leftover marinade, until charred outside and still slightly pink inside.
Boil any leftover marinade for 3 minutes and serve it as a sauce. Pork neck or chicken thighs work well too.
For the marinade, heat the oil in a saucepan and fry the grated onion for 5 minutes. Add the garlic, curry powder and turmeric and cook for 1 minute.
Stir in the jam, vinegar, sugar, bay leaves and salt. Simmer for 5 minutes, then leave to cool completely.
Put the lamb in a glass or ceramic dish, pour over the cooled marinade and mix well. Cover and refrigerate overnight, or for at least 6 hours.
Pour boiling water over the apricots and leave for 10 minutes to plump, then drain.
Thread the lamb onto the skewers, alternating with apricots and onion chunks.
Braai over medium-hot coals for 12 to 15 minutes, turning often and basting with leftover marinade, until charred outside and still slightly pink inside.
