Sosaties are a traditional and proudly South African dish of Cape Malay origin. The term derives from sate (skewered meat) and saus (spicy sauce) and are usually cooked on a braai (barbecue) after marinating for a day. For all intents and purposes, you can call these yummy morsels kebabs, either way they are fabulous!
3 large onions sliced
3 garlic cloves crushed
30ml mild curry powder
½ red chilli finely chopped
3 bay leaves
15ml chopped ginger
30ml smooth apricot jam
350ml wine vinegar
1.5kg boneless mutton or lamb
1.5kg boneless pork
50 dried apricots (optional)
16 wooden skewers soaked in water
- Heat the oil in a saucepan and sauté the onions and garlic until the onions are soft.
- Add the curry powder and sauté for 2 minutes.
- Add the remaining ingredients except for the milk and simmer for 10 minutes.
- Remove from the heat, leave to cool and stir in the milk.
- Cut the mutton and pork into 2.5cm cubes. Marinate the meat in the marinade for 24 hours.
- Thread 6 meat cubes onto each skewer, alternating them with the apricots.
- Braai (barbecue) over medium coals basting with the marinade.