Sosaties or kebabs as they would be more commonly known, are an age old South African favourite for braais or grills. Any meat could be used here but the traditional recipe is with lamb. It is marinated in a spicy mix which partly preserves the meat and partly tenderises it.
A braai is not a braai without Sosaties!
2 – 2.5 kgs of cubed leg of lamb
125 g dried apricots
rindless bacon or slivers of sheeps fat that usually melts on the braai and keeps the moisture in the meat
3 tblspns curry powder
2 tblspns ground coriander
1 tspn ground allspice
1/2 tspn ground cumin
2 tspns salt and ground black peppercorns
1/4 tspn ground cardamom
2 tspns ground turmeric
1 tblspn brown sugar
3 – 4 slices green ginger
12 lemon leaves bruised
1 1/2 cups dry red wine
1/2 cup white grape vinegar
2 large onions skinned and quartered
Place the lamb cubes in a non-metallic dish.
Combine all the marinade ingredients in a saucepan, cover and simmer for 5 minutes. Cool and then pour over the lamb cubes, turning them well to coat with the marinade. Cover and refrigerate for 3 – 5 days, turning meat once to twice a day.
Place the dried apricots in a small bowl, pour boiling water over to cover and leave to plump for an hour or so.
Cut the bacon (or slivers of sheeps fat) into squares. Thread wooden skewers with meat, apricots, onion (from the marinade) and bacon. Return the skewers to the marinade until braai time.
Braai over hot coals, turning and basting with marinade for 15 – 20 minutes, the lamb should still be pink in the centre.
Makes about 16 sosaties.