Sosaties

Sosaties are a traditional South African Barbecue (Braai) dish where chunks of meat are marinated for a few days with fruit, usually apricots. They are then put onto skewers to cook on the braai. It is these skewers that give sosaties their name, skewers being ‘Sate’ and ‘Saus’ means spicy sauce. The marinade will also include onions which are added to the skewers along with peppers and such like.

There are many different varieties with various meats being used including lamb, mutton, pork and chicken. The recipe here is a traditional South African recipe and uses lamb and pork along with dried apricots.

This recipe requires a bit of effort and preparation but the end result is well worth it with incredibly succulent and delicious meat and the addition of the fruit may seem strange to some but it really adds an extra dimension of flavour.

Sosaties

The classic South African mixture of meat and fruit. A truly delicious recipe which has to be planned in advance but it is well worth the effort.

5 from 11 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Marinate 3 days d

Course Main Course

Cuisine South African

Servings 6 people

Ingredients

  

• 1 kg lamb
• 500 g 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 g dried apricots
• ½ cup dry sherry
• 4 tbsp oil
• salt and pepper to taste

Instructions

 

• 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.

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Keyword apricots, curry powder, garlic, lamb, Meats, onions, pork, sherry, Sugar, tamarind, vinegar