Lamb and Pork Sosaties

Name: Lamb and Pork Sosaties
Ingredients: 800 gm boned leg of lamb, cut into 2,5 cm cubes; 300 gm pork belly, cut into 2,5 cm cubes; 75 ml (5 tablespoons) smooth apricot jam; 45 ml (3 tablespoons) tamarind paste; 30 ml (2 tablespoons) white vinegar; 30 ml (2 tablespoons) grated fresh ginger; 4 garlic cloves, minced; 30 ml (2 tablespoons) curry powder; 10 ml (2 teaspoons) turmeric; 30 ml (2 tablespoons) brown sugar; 15 ml (1 tablespoon) salt; 5 ml (1 teaspoon) white pepper; 15 ml (1 tablespoon) vegetable oil; 2 large onions, cut into wedges; 200 gm dried apricots; bamboo skewers

Making your own sosaties are well worth the effort. Be sure to marinate the meat for at least two days and soak the wooden skewers in water for an hour before threading the meat onto them. It will prevent the skewers from burning over the braai during the cooking process.

Published 2 July 2021

Method

Place the meat cubes in a large stainless steel container.
Mix the apricot jam, tamarind paste, vinegar, ginger, garlic, curry powder, turmeric, brown sugar, salt and pepper until smooth and add to the meat. Toss to coat the meat well, cover and refrigerate for 2 days. Stir twice a day.
Two hours before threading the meat onto the skewers, lightly fry the onion wedges in the oil. Drain, cool and add to the meat. Soak the apricots in a bit of water if they are not soft. Soak the skewers in water.
When you are ready to cook, thread cubes of the meat, apricots and onions onto the skewers. Cook over the braai to your liking.