Entree: South Africa – Cape Malay – Sosaties (Cape Malay-style marinated meat skewers flavored with curry, fruit preserves, and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) apricot jam
- 1/2 cup (120 ml) mango or apricot chutney
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) Madras or mild curry powder
- 1 tbsp (15 ml) ground turmeric
- 4 cloves garlic, minced
- 2-inch (5 cm) piece fresh ginger, grated (about 2 tbsp / 30 g)
- 1 medium onion, thinly sliced
- 2 tbsp (30 ml) brown sugar, packed
- 1/4 cup (60 ml) white vinegar
- 1/2 tsp (2.5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 8 oz (225 g) dried apricots, halved
- 12 wooden skewers, soaked in water for 30 minutes
- Fresh cilantro or chopped flat-leaf parsley for garnish (to taste)

Instructions

1. In a large bowl combine apricot jam, chutney, vegetable oil, curry powder, turmeric, minced garlic, grated ginger, sliced onion, brown sugar, white vinegar, salt, and pepper. Whisk until smooth to form the marinade.
2. Add the lamb cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 4 hours and preferably overnight to develop flavor.
3. Preheat grill or broiler to medium-high heat. Thread marinated lamb onto soaked skewers, alternating with pieces of dried apricot and a few onion slices to taste.
4. Oil the grill grates or line a baking sheet with foil if broiling. Grill or broil skewers for 8–10 minutes, turning every 2–3 minutes, until lamb is cooked to medium (internal temp ~145°F / 63°C) and edges are slightly charred.
5. Transfer skewers to a platter, let rest 5 minutes, then garnish with chopped cilantro or parsley. Serve hot with steamed rice, flatbreads, and a simple salad.