Curried apricot lamb sosaties are South African skewers of lamb rump cubes marinated in curry spices, threaded with dried apricots, bay leaves and onion, combining savoury, spicy and sweet flavours
| Created by | Spinneys |
| Prep time | 20 minutes |
| Marination time | 4+ hours |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFCut the lamb rump into 3cm cubes.
Peel and quarter the onion, dividing it into petals. Mince the garlic and grate the ginger. In a large bowl, mix the oil with the ginger, garlic, dry spices, vinegar, chutney and seasoning to form a marinade. Add the lamb cubes and toss to coat evenly. Cover and marinate for at least 4 hours or overnight.
Heat the braai to medium-hot coals.
Place two skewers 1cm apart and thread one lamb cube over both skewers. Follow with a bay leaf and two dried apricots on each skewer. Repeat this process until all the meat has been used up.
Braai over medium heat for 15–20 minutes, turning regularly, until cooked and slightly charred.
Rest for 5 minutes before serving.
