Cape Malay Sosaties

Cape Malay Sosaties are a flavorful South African dish with a rich history, originating from the Malaysian and Indonesian communities brought to the Cape by Dutch settlers. The unique blend of spices exemplifies the cultural fusion characteristic of South African cuisine.

Ingredients

• Lamb: 1.5 lbs, cubed
• Onions: 2, sliced
• Dried Apricots: 1 cup
• White Wine Vinegar: 1 cup
• Brown Sugar: 2 tablespoons
• Curry Powder: 2 tablespoons
• Ground Coriander: 1 tablespoon
• Turmeric: 1 teaspoon
• Garlic: 3 cloves, minced
• Bay Leaves: 2
• Salt: to taste
• Black Pepper: to taste
• Olive Oil: 2 tablespoons

Preparation

Step 1: Prepare the Marinade

In a saucepan, combine white wine vinegar, olive oil, brown sugar, curry powder, ground coriander, turmeric, garlic, salt, and black pepper. Bring the mixture to a simmer and cook until the sugar dissolves completely. Allow it to cool.

Step 2: Marinate the Lamb

In a large bowl, combine the lamb cubes, onions, and dried apricots. Pour the cooled marinade over the mixture, add the bay leaves, and mix well. Cover and refrigerate for at least 2 hours, preferably overnight, turning occasionally to ensure even coating.

Cooking Process

Preheat your grill or braai. If you don't have a traditional braai, a cooking timer and a standard grill will suffice.

Step 1: Skewer the Ingredients

Thread the marinated lamb cubes onto skewers, alternating with onion slices and dried apricots.

Step 2: Grill the Sosaties

Place the skewers on the grill. Cook for about 8-10 minutes per side, or until the lamb is cooked to your liking. Use a cooking timer to track the time.

Serving Suggestions

Serve the Cape Malay Sosaties hot, with soft bread rolls or seasoned rice. Pair with a salad to add freshness to the meal.

Cape Malay Sosaties not only offer a taste of South Africa's diverse culinary heritage but also provide a delightful experience when shared with family and friends during special gatherings or simply enjoyed as a satisfying meal.