Serves 6 – 8 people

Ingredients:

For the Marinade:

1 kg lamb deboned leg or shoulder, cut into 3–4 cm cubes

2 large onions, finely chopped

3 garlic cloves, minced

3 cm fresh ginger, grated

3 Tbsp mild curry powder

2 tsp ground turmeric

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

2 Tbsp apricot jam

3 Tbsp white vinegar

250 ml buttermilk

1 Tbsp brown sugar

Salt and freshly ground black pepper, to taste

For Assembling:

12–15 dried apricots

2–3 bell peppers (red, green, yellow), cut into squares

1 large red onion, cut into wedges

Bamboo or metal skewers

Method

Prepare the marinade by heating a splash of oil in a pan over medium heat.

Sauté the chopped onions until soft and golden.

Add garlic, ginger, curry powder, turmeric, coriander, cumin, and cinnamon. Cook for 1–2 minutes until fragrant.

Remove from heat and stir in apricot jam, vinegar, buttermilk, and brown sugar. Season with salt and pepper.

Marinate the Lamb by placing the lamb cubes in a large bowl. Pour the marinade over and mix well.

Cover and refrigerate overnight (at least 6–8 hours) to allow flavours to develop.

Assemble the Sosaties:

If using wooden skewers, soak them in water for 30 minutes.

Thread lamb pieces onto skewers, alternating with dried apricots, bell pepper squares, and red onion wedges.

Cook the Sosaties on the braai, grill over medium-hot coals, turning frequently, for about 10–15 minutes until lamb is tender and slightly charred.

Serve with a fresh sambal of chopped tomato, onion, and coriander on top.