Sosatie

Name: Sosatie
Total time: 1 h
Yield: 6
Cuisine: Cape Malay
Ingredients: 1.2 kg Lamb leg, cut into 3 cm cubes; 3 Onions, thickly sliced; 200 g Dried apricots; 3 tbsp Curry powder; 1 tsp Ground turmeric; 2 tsp Ground coriander; 6 cloves Garlic, crushed; 4 tbsp Apricot jam; 100 ml Brown vinegar; 6 Bay leaves; 3 tbsp Oil; 2 tsp Salt

Lamb marinated overnight in curry powder, apricot jam, garlic and vinegar, threaded onto skewers with dried apricots and onion and grilled over coals — Cape Malay, and older than most of the country's cooking.

Source

Recipe by Cape Malay and township kitchens · 🏺 Traditional · Two histories on one plate — the Cape Malay spice tradition carried by enslaved people from Southeast Asia, and the township cooking that came out of the mining compounds.

Cape Malay · marinated skewers — An ownerless traditional dish, so no cook is credited. The cited article confirms the skewered marinated meat, the Cape Malay origin and the derivation of the name from Malay. Quantities, the cook-the-marinade step and the basting instruction are this book's own.

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⏱ 60 min🍽 6 servings🔥 480 kcal🇿🇦 South Africa🌶️🌶️

HalalGluten-freeDairy-freeNut-free

Steps

Fry one sliced onion in the oil until soft, add the curry powder, turmeric, coriander and garlic and cook 2 minutes.
Stir in the vinegar, apricot jam, bay leaves and salt and simmer 3 minutes into a marinade. Cool it completely.
💡 Cook the marinade before it touches the meat. Raw curry powder on lamb tastes powdery no matter how long you leave it.
Pour it over the lamb and the dried apricots, cover and refrigerate overnight — 24 hours if you can.
Thread onto skewers alternating lamb, apricot, onion, lamb, with a bay leaf every few pieces.
Grill over medium coals 12 minutes, turning every 3, brushing with the leftover marinade for the first two turns only.
💡 Stop basting near the end. The jam in the marinade burns black in the last few minutes and takes the skewers with it.
Rest 3 minutes and serve with yellow rice and a chutney.

💡 Tips

The name comes from Malay — sate for skewered meat and saus for sauce. It was carried to the Cape by people enslaved and transported from Southeast Asia.
The dried apricots are not garnish. They soften on the marinade and go jammy on the fire, and every third bite is meant to be one.
Overnight is the minimum. Cape Malay households marinate for two days and the difference is obvious.