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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.

Recipe Video

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Suya and Fried Yam

Suya (Grilled Lamb)

  • 4 Slices Lamb Leg Center 
  • ¼ cup powdered peanuts
  • 1/2 -1 tablespoon cayenne
  • 1 1/2 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • 1/2 – 1 tablespoon cayenne pepper (optional)
  • 1 tablespoon chicken Bouillon
  • Salt

Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan

In a medium bowl, mix peanut, garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place it on a plate , Set aside

Rub the Lamb with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place the Lamb on cookie sheet , then place on the roasting pan or baking sheet.

Bake on for about 12-15 minutes.

Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.

Serve warm

Fried Yam (Koliko)

  • yam (as much as you can eat)
  • Vegetable Oil
  • Salt to taste

Peel and cut the yam tuber into 1 inch cylindrical discs. Make several cuts across the discs to get large chips. Wash the yam chips and place in a bowl.

Add a little salt and toss the contents to distribute the salt. Set aside for 20 mins

Fry the yam at 350F

When the oil is heated, add a few yam chips, leaving enough room for flipping the chips.

Stir the chips till they have turned golden.

Remove the chips and place in the paper towels to absorb the oil.

For the sauce: I cooked habanero, smoked fish, shrimp, onion and salt for 5 mins on high heat.

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Egyptian kofta

Lamb kofta skewers (Egyptian kofta)

500g lamb

1 onion, diced

¼ teaspoon dried chilli flakes

2 tablespoon chopped fresh mint

2 tablespoon chopped fresh flat-leaf parsley

1 teaspoon paprika

5 garlic clove, crushed

1 teaspoon ground ginger

1 teaspoon ground cumin

½ teaspoon ground coriander

In a ziped bag , combine the mince, onion, garlic, mint, parsley, chilli flakes, paprika, ginger, cumin and coriander.

Use a food processor to ground the mixture of meat.

Shape small handfuls of the mixture into short sausages, and slide them onto metal skewers (or soaked bamboo skewers). Place them onto a lined baking tray and refrigerate covered for 20 minutes.

Heat an oiled barbecue plate to high. Place the koftas on the surface and reduce the heat to a low setting. Cook for 20 minutes, turning koftas occasionally, or until cooked through.

Transfer the cooked koftas to a tray and cover with foil. Allow to rest for 5 minutes and serve with your choice of salad, bread, and other sides. I served mine with (1/4 cup greek yogurt, 1 tablespoon garlic, 1 tablespoon garlic and salt, and some naan bread)

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Grilled Lamb Kebabs & Semi Jollof

Grilled Lamb Kebabs & Semi Jollof

Grilled Lamb Kebabs

2 lbs. lamb chops

3 tablespoon olive oil

1 tablespoon garlic

1 teaspoon paprika

1 teaspoon cayenne

2 tablespoon lemon Juice

1 teaspoon ground pepper

2 tablespoon parsley 

1 teaspoon salt

1 cube

If you are using a Wooden skewers, soaked in water 30+ minutes

Cut the meat into 1 inch cubes and place in a bowl.

Mix all the ingredients together and massage into the meat. Place the lamb/beef cubes onto the skewers.

Grill the skewers 15 minutes per side–turning once.

Preheat turbo oven to 392°F (200°C) Arrange the kebabs on the high grill rack and cook for 10-15 minutes, turning once after 3-5 minutes. Transfer oven cooked lamb kebabs to the round baking tray on the low grill rack.

2 colors jollof

750 gms basmati rice soaked for half an hour

1/2 cup oil

2 onions finely sliced

2 tbsp ginger garlic paste

2 tomatoes finely blended

1 tbsp tomato paste

2 tsp red chili powder

2 tsp coriander powder

1 cube

1 cup peas

salt to taste

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy. Drain out the excess water immediately

Heat oil in a large pan and  add onions and fry till golden brown.

Add the ginger garlic paste and saute for another 30 secs. Add the red chili powder, coriander powder, salt, tomato and cube. Add 1/2 cup water and Cook for 5 mins.

Add rice and Do not mix. Add the sweet peas

Cover with foil and close the lid. The foil do not let the steam escape on low heat for 15 minutes. 

 

Serve the rice with the kebab