Lamb Sosaties

Main course. Serves 3 – 4.

lamb sosaties

Heat the oil in a frying-pan and saute the onion rings (and green pepper blocks, if using) until very lightly cooked – make sure the onion rings remain intact. Drain them on absorbent paper.

Combine the apricot jam, vinegar, sugar, bay leaves, garlic, salt, pepper, turmeric

and curry powder in a ceramic or glass bowl and add the onion rings (and green pepper, if using).

Add the meat and fat to the mixture and marinate for 24 hours in the fridge, stirring 2 or 3 times.

If the apricots are not soft, soak them in a little water until plump. You might also want to soak the skewers so that the exposed ends do not burn to charcoal during the cooking process!

When you are ready to cook, thread the cubes of meat, apricots, mutton fat and onion rings onto the skewers. Pour the marinade into a saucepan, bring to the boil and keep warm to serve with the sosaties.

The sosaties should ideally be braaied (barbacued) over hot coals for about 10 minutes, turning frequently. Alternatively, you can grill them in the oven under a very hot grill, again turning frequently and basting as necessary.


  • 500g boned leg of lamb, cut into 2.5cm cubes
  • 75g of mutton fat (optional – keeps meat moist and adds flavour at cooking stage)
  • 3 Tbls of smooth apricot jam
  • 2 large onions, both sliced into broad rings
  • 50ml olive or cooking oil
  • 2 cloves garlic, peeled and crushed
  • 125g dried apricots
  • One green pepper cut into approx 2.5cm squares
  • 1 Tbsp curry powder (mild korma to hot madras – the choice is yours)
  • 1 tsp turmeric
  • 1 Tbsp brown sugar
  • 2 crushed bay leaves
  • ½ Tbsp salt
  • ½ tsp of pepper
  • a knob of butter Wooden or bamboo skewers