Sosaties

Method

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1. Heat the oil in a pan over medium heat and cook the sliced onions for 5 minutes, until soft. Add the garlic, curry powder, coriander and turmeric and cook for 1 minute. Stir in the jam, vinegar, salt and pepper, then take off the heat and cool.

   Mark done Start 5 min timer

2. Mix the lamb with the cooled marinade, cover and refrigerate for at least 8 hours or overnight.

   Mark done

3. Lift the lamb out of the marinade, saving the marinade. Thread the lamb onto skewers, alternating with the apricots, onion wedges and bay leaves.

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4. Heat a barbecue or grill to medium-high. Cook the skewers for 12 to 15 minutes, turning often, until browned and cooked through.

   Mark done Start 12 min timer

5. Heat the saved marinade in a small saucepan until bubbling and thick, about 5 minutes, and serve it as a sauce alongside.

   Mark done Start 5 min timer

Chef’s Tips

• Marinate the lamb for at least 8 hours. The sauce needs time to soften the meat.
• Cut the lamb into even cubes so that it cooks at the same rate.
• Boil the leftover marinade before using it as a sauce. It has been in contact with raw meat.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Yellow rice with raisins
• Sambal
• A cold beer

Storage & Reheating

Keep cooked sosaties in the fridge up to 3 days. The raw marinated lamb keeps 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.