Recently I read on someone’s blog about lamb sosaties (I can unfortunately not remember on whose blog?). It reminded me of these lamb sosaties. Some years back, when we were still living in Pretoria, I was asked by our church to make 12 dozen lamb sosaties.
For weeks before the event I made sosaties, testing different marinades and flavour combinations. Friends and family was forced to eat sosaties for about 4 weeks in a row and this recipe was the one that everyone enjoyed the most. I made it a few times after this event and then got tired of it.
After reading about this lamb and dried apricot sosaties, I was so craving this that I just had to make it again. If you are looking for something really delicious to braai over the weekend, try this!
- 1.2kg leg of lamb cubed
- 200g pork fat, cubed
- 3 onions
- 3 cloves of garlic, minced
- 75m smooth apricot jam
- 30ml brown sugar
- 30ml curry powder
- 15ml cumin powder
- 2 bay leaves
- 30ml dry white wine
- 15ml corn flour
- Salt and black pepper to taste
- 250g dried apricots
- Cut the onions into large pieces.
- Mix the garlic, apricot jam, brown sugar, curry powder, bay leaves, white wine and corn flour together in a saucepan.
- Add the onion pieces and season with salt and pepper.
- Simmer on low heat until the sauce thickens slightly.
- Place the lamb and pork fat cubes in a marinade dish and pour the sauce over. Marinade for 24 hours in the fridge and turn over every now and then.
- Place the apricots in water until they are soft.
- Thread the lamb, alternating with the pork fat cubes, onions and the apricots onto kebab sticks.
- Braai on medium coales until cooked.
- Serve with some mealiepap and sheba.
If you liked this recipe, then I am convinced you will also enjoy this Lamb skewer recipe!