How To Prepare Sosatie
Sosatie is a South African meat dish consisting of pieces of lamb that are marinated in a sauce made with onions, garlic, hot peppers, tamarind juice, and curry leaves.The meat is then skewered and barbecued on a traditional South African braai.
Sosaties, South African kebabs, are among the most popular dishes at a braai. Lamb Sosaties are the national favorite, but beef, pork and chicken are also common.
RECIPE INGREDIENTS
4 lbs lamb
12 dried apricots
1 onion peeled and each onion cut crosswise into 3-4
12 wooden skewers
1 teaspoon garlic& garlic
1 teaspoon ground cinnamon & curry powder
1 teaspoon allspice ground & brown sugar
1 teaspoon paprika
2 teaspoon salt
1 tbsp red wine vinegar
1/2 cup apricot jam
DIRECTIONS ON HOW TO PREPARE SOSATIE
Mix together the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.Put the lamb in a large bowl, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside.
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RECIPE VIDEO
Ingredients
4 lbs lamb
12 dried apricots
1 onion peeled and each onion cut crosswise
12 wooden skewers
1 teaspoon garlic& garlic
1 teaspoon ground cinnamon & curry powder
1 teaspoon allspice ground & brown sugar
1 teaspoon paprika
2 teaspoon salt
1 tbsp red wine vinegar
1/2 cup apricot jam
Instructions
- Mix together the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.Put the lamb in a large bowl, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
- In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
- Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside.
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Ingredients
4 lbs lamb
12 dried apricots
1 onion peeled and each onion cut crosswise
12 wooden skewers
1 teaspoon garlic& garlic
1 teaspoon ground cinnamon & curry powder
1 teaspoon allspice ground & brown sugar
1 teaspoon paprika
2 teaspoon salt
1 tbsp red wine vinegar
1/2 cup apricot jam
Instructions
- Mix together the jam, vinegar, curry powder, garlic, salt, ginger, cinnamon, allspice, brown sugar, and paprika.Put the lamb in a large bowl, add the marinade and toss to coat evenly. Cover and refrigerate for 2 hours, tossing the meat 2 or 3 times.
- In a small heatproof bowl, cover the apricots with boiling water and let plump for 1 hour; drain before using. Soak eight 8-inch bamboo skewers in water.Thread the lamb cubes, onion and apricots onto the skewers, using 3 apricots per skewer.
- Light the grill or preheat the broiler. Grill or broil the skewers for 12 to 15 minutes, basting and turning occasionally, until the lamb is still slightly pink inside.