Sosaties

A Cape Malay dish that originated from Malaysia, called Sesates, this is an all time favourite on the South African Barbecue, served with rotis and South African fruit chutney.

Serves 4/6

Ingredients

• 1kg boned leg of lamb
• 2 onions
• 4 garlic cloves
• 4 whole cloves
• 6 bay leaves
• 1 tsp ginger, freshly chopped
• 2 tsp garam masala
• 1 tsp turmeric
• 275ml cups malt vinegar
• 4 tbsp brown sugar
• 2 tbsp apricot jam
• 2 tsp salt
• 24 dried apricots, soaked in water for 1 hour

Method

1. Cut lamb into bite-size cubes and place in a large mixing bowl.
2. Peel onions and cut into eighths and separate fillets.
3. Peel garlic and slice thinly.
4. Gently stir cloves, bay leaves, ginger, garam masala, turmeric, onions and garlic with the lamb.
5. In a bowl, whisk vinegar, sugar, salt and apricot jam together. Pour over lamb and mix. Cover with cling film and marinate in a refrigerator for about 16 hours.
6. Strain meat and skewer the lamb, onion, apricot and bay leaf evenly on to skewers*.
7. When grilling on the Barbecue or a grill pan, lightly brush with a little oil.

* if using wooden skewers, soak for 15 minutes in water, as this will prevent them from burning on the BBQ and drying out the meat

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