DINNER IN 45 MINUTES
PANTRY-FRIENDLY
1
Step 1
Fry the garlic, curry powder and turmeric in the oil for one minute. Stir in the jam, vinegar, sugar, bay leaves, salt and 125 ml water and simmer for two minutes. Leave to cool.
DINNER IN 45 MINUTES
PANTRY-FRIENDLY
LAMB · DINNER
Lamb Sosaties
Cape Malay lamb sosaties: lamb, onion and dried apricots on skewers in a sweet curry marinade, grilled on the braai or in the oven. Serves 6.
Total time45 min
YieldServes 6
DietNo specific diet
Shopping13 ingredients
DifficultyEasy
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Ingredients
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Method
6 steps · about 45 minutes total
2
Step 2
Pour the cooled marinade over the lamb in a glass or plastic dish, cover and refrigerate for at least four hours, or overnight.
3
Step 3
If you use wooden skewers, soak them in water for 30 minutes so they do not burn.
4
Step 4
Thread the lamb onto the skewers, alternating with onion chunks and apricots.
5
Step 5
Grill over medium-hot coals or under a hot oven grill for 12 to 15 minutes, turning and basting with the marinade, until browned and cooked to your liking.
6
Step 6
Boil any leftover marinade for two minutes before serving it as a sauce.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Marinating overnight gives the deepest flavour; four hours is the minimum.
Never use marinade that touched raw meat as a sauce unless you have boiled it first.
Cubes of the same size cook evenly, so cut the lamb carefully.
Good to know
Yes. Beef rump works well and needs the same time; chicken thighs need 15 to 18 minutes and must be cooked through.
At least four hours in the fridge, and up to 24 hours.
Yellow rice, a green salad or pap, and the boiled marinade as a sauce.
About this recipe
Sosaties are a Cape Malay favourite and a fixture at South African braais. The sweet and tangy curry marinade, with apricot jam and vinegar, tenderises the lamb and caramelises over the coals.
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