Follow these steps for perfect results
oil
onion
chopped
garlic cloves
minced
curry powder
ground coriander
turmeric
gingerroot
peeled-grated
water
vinegar
brown malted
brown sugar
apricot jam
bay leaves
lemon leaves
lamb
cut in pieces
onions
small
red peppers
cut in chunks
dried apricots
Saute chopped onions and minced garlic in oil until translucent, but not brown.
Add curry powder, ground coriander, and turmeric to the sautéed onion and garlic.
Simmer for one minute, stirring constantly.
Add water, brown malted vinegar, brown sugar, apricot jam (or chutney), lemon leaves, and bay leaves.
Simmer for 5-7 minutes, stirring occasionally.
Turn off the heat and allow the marinade to cool.
Reserve 1 cup of the cooled marinade for glazing during grilling.
Pour the remaining cooled marinade over the lamb pieces.
Marinate the lamb in the refrigerator for 1-2 days.
Skewer the marinated meat together with small onions, chunks of red peppers, and dried apricots (if using).
Grill the sosaties until the desired doneness is reached, brushing with the reserved marinade during grilling.
Expert advice for the best results
Marinate the lamb for at least 24 hours for maximum flavor.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Use a meat thermometer to ensure the lamb is cooked to the desired doneness.
Everything you need to know before you start
15 minutes
Marinade can be made 2 days in advance.
Garnish with fresh cilantro and a sprinkle of paprika.
Serve with rice or couscous.
Serve with a side salad.
A South African red wine that complements the spicy flavors.
Discover the story behind this recipe
Sosaties are a traditional South African dish often served at braais (barbecues).
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