Dried Apricot and Lamb Sosaties

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Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.

The Sosaties is spicy and fruity. The use of Garlic, ginger, ground cinnamon, curry powder, ground allspice, paprika, red wine vinegar and apricot jam and apricot elevates the taste of the Sosaties. The recipe looks a bit fiddly but let me assure you it is well worth the Trouble.  If you can’t face the idea of cutting up your own leg of lamb, I’m sure a butcher can be persuaded to sell you lamb already chopped into goulash-sized chunks. 

The longer you marinade, the better – in fact, in a vintage South African recipe book of mine the recipe calls for days of marinading!  The end product is deliciously tender and addictively sweet yet spicy, and the apricots call to mind some sort of lamb Tagine on a stick. 

Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties

Dried Apricot and Lamb Sosaties

  • 4 lbs of lamb 
  • 12 -16 dried apricots, good quality
  • 1 onion, peeled and each onion cut crosswise into 3-4
  • 12 -16 wooden skewers
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 tablespoon red wine vinegar
  • 1/2 cup apricot jam

Combine the jam, vinegar,  curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar and paprika . 

Dried Apricot and Lamb Sosaties
I get m lamb from whole foods and it tastes much better. The apricot can be found at shop-rite or Walmart
Dried Apricot and Lamb Sosaties
The rice vinegar is made by fermenting the sugars from rice into alcohol such as wine, then further fermenting the wine into acetic acid.
Dried Apricot and Lamb Sosaties

Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties

In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

Dried Apricot and Lamb Sosaties
Dried apricots are of course way easier to store, as long as you don’t keep it under too much light, but fresh apricots need to be consumed quickly as the skin might get wrinkled, and the fruit will begin to lose its efficacy.
Dried Apricot and Lamb Sosaties

Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer. 

Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties
Dried Apricot and Lamb Sosaties

Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

Dried Apricot and Lamb Sosaties

Sosaties, South African kebabs, are among the most popular dishes at an braai. Lamb sosaties are the national favorite, but beef, pork and chicken are also common. The meat or poultry is marinated in a spicy curry and apricot sauce, and then grilled until crisp on the outside but still moist and tender inside.

Course Barbecue
Cuisine African
Keyword Apricot, Lamb
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings 4 people

Ingredients

  • 4 lbs of lamb
  • 12 -16 dried apricots good quality
  • 1 onion peeled and each onion cut crosswise into 3-4
  • 12 -16 wooden skewers
  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon curry powder
  • 1 teaspoon ground allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 tablespoon red wine vinegar
  • 1/2 cup apricot jam

Instructions

  1. Combine the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.

  2. Put the lamb in a large glass baking dish, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.

  3. In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.

  4. Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.

  5. Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside. Serve at once.

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