Sosaties are a traditional South African dish originating from the terms sate meaning skewered meat and saus meaning spicy sauce. A sosatie is chunks of meat and vegetables threaded onto a skewer and roasted or barbecued over an open fire or in the oven. It is a versatile dish that can be adapted to accommodate various tastes and vegetarians can substitute the meat then with a choice of vegetables.
Both wooden and steel sosatie skewers may be used. If wooden sosatie skewers are used, they need to be soaked overnight in water to avoid the wood catching fire during the grill process. The benefit of using steel skewers is that they can be used more than once. If the steel skewer has a wooden handle, care must be taken to keep the handles away from the heat as they may scorch even though they are usually treated with flame resistant material.
Curry Lamb Sosatie Recipe Ingredients
- 12 wooden sosatie skewers
- 1.5 kg (3.3 Pounds) leg of lamb or mutton, de-boned and cut into cubes of 2.5cm
- 2 medium sized onions
- 100 grams of dried apricots
Preparation for Curry Lamb Sosaties
- Soak wooden sosatie skewers overnight in water to prevent the wood from catching fire when roasting or barbecuing the sosaties.
- Peel the onions and cut in half length-wise.
- Blanch onions in boiling water for 5 minutes and then refresh in ice water. Do not throw the water away in which the onions were boiled.
- Separate the onion halves into layers.
- Soak the apricots overnight in the water in which the onions were blanched.
Curry Lamb Sosatie Marinate Ingredients
- 4 large onions, diced
- 15 ml medium curry powder
- 1 clove garlic, crushed
- 30 ml sunflower oil
- 750 ml vinegar
- 45 ml sugar
- 45 ml apricot jam or 30 ml brown sugar
- 4 bay leaves
- 7 ml salt
- 5 ml turmeric
- Pinch of pepper
- Pinch of cayenne pepper
Preparation of Marinade for Curry Lamb Sosaties
- Heat sunflower oil in saucepan and saute onion until done.
- Add curry powder and fry for another 2 minutes.
- Add the rest of the ingredients and simmer for another couple of minutes.
- Remove from heat and allow to cool down.Strain the lamb or mutton cubes and place in a flat dish.
- Pour the cooled marinade over the meat, cover and leave to stand overnight.
- Thread the lamb cubes, onion and apricots on the skewers alternatively.
- Barbecue the sosaties slowly over hot coals or a hot fire.
- Be sure to turn the sosaties regularly as the marinate tends to scorch if left to barbecue too long.
The ingredients above makes approximately twelve sosaties.
Yolande Pienaar - Yolande traveled extensively through Southern Africa and frequently visits places off the beaten track where she discovers gems to share ...
