to make 12 sosaties

  • 1 kg deboned leg of lamb, cubed
  • 1 kg rump steak, cubed (to “stretch” the meat, as leg of lamb is very expensive)
  • 200 g bacon, finely sliced
  • dried apricots for in-between (optional)
Marinade 1 (with a somewhat Indian vibe)
  • 500 ml unflavoured yoghurt
  • 2 cloves of garlic, crushed
  • 10 ml garam masala
  • juice and zest of 1 lemon
Marinade 2 (for that old-fashioned sosatie taste)
  • 3 large onions, sliced
  • 75 ml sunflower oil
  • 45 ml mild curry powder
  • 20 ml turmeric
  • 10 ml fine ginger
  • 20 ml coriander seeds, crushed
  • 5 whole cloves
  • 3 bay leaves, torn
  • 10 ml salt
  • juice and zest of 1 lemon
  • 125 ml smooth apricot jam
  • 250 ml peach or fruit chutney
  • 500 ml brown vinegar
  • 250 ml rooibos tea (for balance, because the marinade is very sharp)
Combine all the ingredients for the first marinade. Add meat and make sure all the cubes are well covered. Marinade overnight in the fridge. Make the second marinade and keep in an airtight container in the fridge: Sauté onions in oil over low heat until translucent, but not browned. Add all the spices and salt, then the rest of the ingredients. Cook slowly for about 15 minutes and let cool completely. When the meat has marinated in the first marinade overnight, add the second marinade and leave overnight once more. Skewer the meat onto sosatie sticks, alternating lamb with beef, and with a slice of bacon after every second or third cube. If using dried apricots, they should be soaked in rooibos tea beforehand if they’re not of the soft Turkish variety. I used long skewers and got 12 sosaties. Barbecue slowly over medium coals until juicy inside and nicely browned outside (the sugar from the jam and chutney will burn easily). You can sprinkle a little salt over while the sosaties are on the braai. Baste with some marinade as well. Serve with your favourite braai side dishes.