Recipe
South African Lamb Sosaties Recipe
- By: Niaz Bhati, category: Recipe
- Last updated on May 21, 2025
Ingredients
For the Marinade:
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1 kg lamb (shoulder or leg), cubed
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1 large onion, chopped
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2 garlic cloves, minced
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1 tbsp mild curry powder
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1 tsp turmeric
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½ tsp ground cumin
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½ tsp ground coriander
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½ tsp ground cinnamon
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½ cup of brown vinegar, or substitute with apple cider vinegar
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¼ cup apricot jam or fruit chutney
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2 tbsp sugar
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½ cup water
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2 tbsp oil
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1 tsp salt
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½ tsp black pepper
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2 bay leaves
For Assembly:
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1–2 large onions, cut into chunks
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½ cup dried apricots (soaked in warm water if very dry)
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Wooden or metal skewers, with wooden ones soaked in water beforehand to prevent burning.
Instructions
1. Prepare the Marinade
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In a saucepan, heat oil over medium heat.
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Add chopped onion and sauté until soft and golden.
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Stir in garlic, curry powder, turmeric, cumin, coriander, cinnamon, and bay leaves. Cook for 1 minute.
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Pour in the vinegar, mix in the apricot jam, followed by sugar, water, salt, and a pinch of pepper. Stir to combine and let simmer for 5–10 minutes until slightly thickened. Let cool.
2. Marinate the Lamb
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Transfer the lamb cubes into a large mixing bowl or resealable plastic bag.
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Pour the cooled marinade over the meat and mix well to coat.
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Cover and refrigerate for at least 6 hours, ideally overnight, turning occasionally to marinate evenly.
3. Assemble the Skewers
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Skewer the lamb cubes, placing them alternately with pieces of onion and dried apricots.
4. Grill the Sosaties
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Preheat grill or braai to medium-high heat.
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Cook the sosaties on the grill for 8 to 10 minutes on each side, brushing occasionally with the reserved marinade, until the lamb is golden brown and cooked to your preference.
5. Serve
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Serve hot with yellow rice, braaibroodjies (grilled sandwiches), salads, or chutney on the side.
Tips & Variations
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For extra flavor, use fruit chutney instead of apricot jam.
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Add red or green bell peppers to the skewers for color and crunch.
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Substitute lamb with chicken or beef if preferred.
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