Sosaties are a classic part of a South African braai (BBQ) and for good reason - these marinated kebabs are delicious!
Servings: 4 (skewers, approx - may serve less)
- ¼ onion
- 1 clove garlic grated or finely chopped
- 1 teaspoon ginger (fresh) grated or finely chopped
- 3 tablespoon apricot jam
- 3 tablespoon wine vinegar (white or red - I used white)
- 1 tablespoon curry powder (eg Madras)
- ½ tablespoon ground cumin
- ¼ teaspoon salt
For rest of skewers
- 1 lb lamb leg diced, 450g - can also use shoulder
- 16 apricots 100g, approx
- ½ onion
Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
Dice the lamb into relatively large dice (around 1 ½-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
Soak the apricots in hot water to soften for around 15-20 minutes.
Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
Cook on a grill/bbq until the meat is cooked through then serve.
Calories: 214kcal | Carbohydrates: 28g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 201mg | Potassium: 648mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2745IU | Vitamin C: 17.1mg | Calcium: 43mg | Iron: 2.9mg