South African Recipes

Sosaties (submitted by Greg van Schaik E-Mail) 

Ingredients:
1 large leg of lamb (about 2.5 kg) boned trimmed and cubed
125g dried apricots
sheeps fat or sliced bacon
marinade
2 large onions skinned and quartered
125ml white vinegar
375 ml dry red wine
12 lemon leaves bruised for flavour
15 ml brown sugar
45 ml curry powder
30 ml ground coriander
10 ml salt
5 ml ground allspice
2 ml ground cumin
1 ml ground cardamom
milled black pepper 

Method:

1. In medium saucepan combine marinade ingredients, cover and simmer for 5 minutes.

2. Cool then pour over cubed lamb, turning to coat well. (use enamel, glass or stainless steel container).

3. Marinate, covered and refrigerated, for 3 – 5 days, turning the meat a couple of times a day.

4. Before preparing the skewers place dried apricots in a small bowl, pour over boiling water and leave to plump up for an hour or two.

5. Assemble the Sosaties as follows: cut the fat into the thinnest slivers possible, then thread with the meat, apricots and slices of onion (from the marinade) onto the skewers.

6. Return the Sosaties to the marinade until Braai (BBQ) time.

7. Braai over hot coals, basting with remaining marinade, for 15 – 20 minutes.

8. The lamb should still be pink in the centre (makes about 16)

This page was last updated : Thursday, October 04, 2001

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