South Africa was where I learned how to barbecue. There are some great recipes from there, many of which feature on this site. This is one that you must try. Done well it is a succulent, flavourful dish and one that is certain to impress. The secret is in preparing it well in advance so that it has time to marinade correctly.It can take up to three days for to to be well marinated so this is a dish to plan in advance. If you are using wooden skewers, remember to pre-soak them.
2 - 3 days
20 - 30 minutes
6 - 8
- 1 kg lamb
- 500 grms pork
- 2 garlic cloves, one peeled and one very finely chopped
- 1 cup chopped onions
- 1 tbsp curry powder
- 1 tbsp sugar
- 2 tbsp tamarind paste
- 1 cup white vinegar
- 2 tbsp apricot jam
- 2 tbsp cornflour dissolved in 2 tbsp red wine
- 250 gms dried apricots
- ½ cup dry sherry
- 4 tbsp oil
- salt and pepper to taste
- Cut the lamb into one inch chunks and the pork into half inch chunks (approx 2.5cm and 1.5cm). Rub the inside of a bowl with the peeled garlic and add the lamb and pork pieces, season with salt and pepper and toss together.
- Heat the oil in a bowl and fry the onions until translucent and then add the curry paste and chopped garlic, fry for about another minute. Now add the vinegar, sugar, tamarind paste and jam, stir well. Stir the cornflour mixture and add a little at a time, continually cooking until the sauce thickens. Remove from the heat and allow to cool. Add the mixture to the lamb, stir well and marinate in the fridge for two to three days.
- The day before use, add the sherry to the apricots in a bowl and again allow to marinate in the fridge.
- Remove the meat from the sauce and thread onto skewers along with the apricots. Grill on a pre-heated barbecue until cooked, turning frequently. Re-heat the reserved sauce and serve with the cooked sosaties.
- Thanks to Funky Munky for permission to use this recipe.