If there is a dish that should have its moment to shine it is this lamb summer sosaties with apricot and rosemary.
These are not your average sosaties. Made with a leg of lamb, marinated in spicy masala and amazi with almond-stuffed apricots and lemon leaves, these easy-to-prepare lamb sosaties are bursting with flavour.
Created by Gerrie du Rand, this unique recipe brings together the tenderness of lamb, the natural sweetness of apricots, and the irresistible aroma of rosemary.
An unforgettable combination
The combination creates an unexpected and unforgettable taste in your mouth.
The use of spices like coriander, cumin, and turmeric is a big part of what makes lamb summer sosaties with apricot and rosemary special, given their role as well-used spices in South African cuisine.
It’s easy to make and serve and promises to amaze your taste buds with each cube of lamb that falls off the skewer, and Du Rand ensures that this recipe is part of celebrating the abundance and vibrancy of summer.
Create long-lasting holiday memories
Now is the perfect time to light the braai fire, and with these sosaties you will impress family and friends. You can also roast it in the oven and serve it with your favourite salad, or serve it on a platter filled with meaty goodness. It’s not just about cooking a meal; it’s about creating a summer memory, one delicious bite at a time.
This recipe is presented as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
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LAMB SUMMER SOSATIES WITH APRICOTS AND ROSEMARY
- 1 kg leg of lamb, cut into 2 cm cubes
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 4 cardamom pods
- 2 tablespoons oil
- 1 small red onion, peeled and grated
- 2 bay leaves
- 1 ½ teaspoon salt
- 2 cloves garlic, crushed
- 2 teaspoons fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 5 tablespoons apricot chutney
- ½ cup red wine vinegar
- 1 teaspoon pepper, coarsely ground
- 1 cup amazi
- 12 skewers/rosemary stalks
- 24 small pickling onions, peeled
- 24 dried apricots soaked in water for 10 minutes
- 24 whole almonds
- 24 lemon leaves
Prepare the lamb:
1. Place the lamb cubes in a large glass container.
Prepare the marinade:
1. Place a pan over medium heat and add the coriander and cumin seeds and cardamom pods. Toast lightly for a few minutes stirring all the time. Transfer to a mortar and pestle and grind roughly.
2. Pour oil into the pan, add the onion, bay leaves and salt and cook over low heat 5-10 minutes until softened.
Add the garlic, spices, turmeric and cinnamon and cook for 1-2 minutes. Add the chutney, vinegar and pepper.
Cook a few minutes until all the ingredients are amalgamated and the sauce becomes sticky. Set aside to cool. Mix with the Amazi.
3. Add the cooled marinade to the cubed meat to the and mix until all the cubes are covered with the sauce.
Place in the refrigerator for 24 hours or longer for the flavour to develop and the meat to tenderize.
4. Prepare the pickling onions and place an almond in each apricot.
Thread the lamb cubes, pickling onions, apricots and lemon leaves onto rosemary stalks or skewers that have been soaked for 10 minutes, take care to not thread too tightly.
5. Place the sosaties onto the grid over medium heat coals and cook for 2-3 minutes on each side, about 8-12 minutes until the lamb is tender and the apricots and onions are slightly charred. Baste with the remaining marinade.