Meat
Sosatie
Lamb skewers marinated in a sweet-and-sour apricot sauce, inherited from Cape Malay cooking. Grilled over an open fire, they are traditionally served with turmeric rice.
Ingredients
Ingredients
Marinade
Spices & seasoning
On the side
Instructions
- In a bowl, mix the oil, vinegar, apricot jam, grated garlic and ginger, and the spices.
- Add the lamb cubes and coat them well in the marinade, then cover and refrigerate for at least 3 hours, ideally overnight.
- Cut the onions and pepper into pieces about 3 cm wide.
- Thread onto wooden skewers soaked for 20 minutes, alternating a lamb cube, a piece of onion, a piece of pepper and a dried apricot.
- Grill the skewers on a very hot barbecue or griddle pan, 3 to 4 minutes per side, basting with the leftover marinade.
- Cook the rice in salted water with a pinch of turmeric until tender.
- Serve the sosaties piping hot on the yellow rice, with a little of the cooking juices.
Variations and tips
In the oven. If you have no barbecue, cook the skewers under the oven grill at 240 °C, 5 to 6 minutes per side.
More ideas
Koeksister55 min · 4 serv. · budget-friendlyBoerewors50 min · 4 serv.Brandewyn-koek (brandewynkoek)1 h 30 · 8 serv. · budget-friendlyPotjiekos3 h 30 · 6 serv.Malva pudding1 h 05 · 6 serv. · budget-friendlyPotbrood1 h 15 · 8 serv.Boeber50 min · 4 serv. · budget-friendlySkilpadjies (little lamb tortoises)1 h 05 · 4 serv.
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
South Africa
Original Ecomely recipe.