South African Cuisine
Barbecued lamb skewers (sosatie)
12 wooden skewers
2.5 kg lamb (see note), cut into 3cm pieces
¼ cup coriander seeds
1 ½ tbsp salt
2 tsp ground ginger
2 tsp ground black pepper
½ tsp chilli flakes
60 ml (¼ cup) olive oil
1 tbsp brown sugar
1 tbsp curry powder (see note)
750 ml (3 cups) white vinegar
500 ml (2 cups) malt vinegar
36 dried apricots
36 bay leaves
Soak the wooden skewers in water for 30 minutes, to prevent burning during cooking.
Place the lamb, coriander seeds, salt, ginger, pepper and chilli flakes in a heatproof bowl and massage spices into meat.
Heat the oil in a saucepan over medium heat. Add the brown sugar, curry powder and vinegar. Bring to the boil, then pour the hot liquid over meat (this penetrates more quickly). If you have time, allow marinade to cool, and then pour over meat. Add the apricots and bay leaves. Marinate for 30 minutes to 4 hours for lean lamb loin, or up to 2 nights for lamb shoulder or leg.
Thread lamb, apricots and folded bay leaves onto wooden skewers. Reserve remaining marinade.
Heat a braai or barbecue flat plate to medium–high. Cook lamb loin skewers for about 2 minutes on each of the four sides. For lamb shoulder or leg skewers, cook for 2 minutes on each side, then turn another two to three times. Baste with reserved marinade while cooking. Rest skewers before serving.
Use lean lamb loin backstraps for a quick marinade, or lamb leg or shoulder for a long marinade
Lance prefers the Pakco brand of Masala curry powder.
Don’t brush with the raw meat marinade once it comes off the coals (to avoid cross contamination).
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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