South African Lamb Sosaties Recipe

Lamb shoulder: Cubed pieces of lamb shoulder provide a tender and flavorful base for the sosaties.

Onions: Quartered onions add a savory depth and slight sweetness when grilled.

Dried apricots: These bring a sweet and chewy contrast to the savory lamb.

White vinegar: Used in the marinade to tenderize the lamb and add a tangy flavor.

Sugar: Balances the acidity of the vinegar and enhances the overall flavor.

Curry powder: Adds a warm, aromatic spice blend typical of South African cuisine.

Turmeric: Provides a vibrant color and earthy flavor to the marinade.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the marinade.

Garlic: Minced garlic infuses the marinade with a robust, aromatic flavor.

When marinating the lamb, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful and tender sosatie. Additionally, soak the skewers in water for at least 30 minutes before threading the ingredients. This prevents them from burning on the grill.

• lamb shoulder - Substitute with beef chuck: Beef chuck has a similar texture and flavor profile when cooked, making it a suitable alternative for lamb shoulder in this recipe.

• onions - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions, which can complement the other ingredients well.

• dried apricots - Substitute with dried peaches: Dried peaches have a similar sweetness and texture, making them a good replacement for dried apricots.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity level and adds a slightly fruity note that can enhance the overall flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a subtle depth of flavor to the dish.

• curry powder - Substitute with garam masala: Garam masala offers a complex blend of spices that can provide a similar warmth and depth as curry powder.

• turmeric - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it should be used sparingly due to its strong taste.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with an umami depth that enhances the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still work well in the recipe.

• garlic - Substitute with shallot: Shallots can provide a milder, sweeter flavor that can complement the other ingredients if garlic is not available.

• To store leftover lamb sosaties, allow them to cool to room temperature. Place the skewers in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3 days.

• For freezing, remove the lamb from the skewers and place the pieces in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date and freeze for up to 3 months.

• When ready to reheat, thaw the lamb in the refrigerator overnight. Reheat on a grill or in an oven preheated to 180°C (350°F) until warmed through, about 10-15 minutes.

• If you prefer to freeze the lamb sosaties before cooking, marinate the lamb as instructed. Thread the lamb, onions, and dried apricots onto skewers, then place the skewers on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, label with the date, and freeze for up to 3 months.

• To cook frozen lamb sosaties, thaw in the refrigerator overnight. Grill as instructed, adding a few extra minutes to the cooking time if needed.

• For best results, always ensure the lamb is cooked to an internal temperature of at least 63°C (145°F) for medium-rare, using a meat thermometer to check doneness.

• Preheat your oven to 350°F (175°C). Place the lamb sosaties on a baking sheet, cover with aluminum foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

• For a quicker option, use a microwave. Place the lamb sosaties on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, heat a skillet over medium heat. Add a splash of olive oil or a bit of butter to the pan. Place the lamb sosaties in the skillet, cover with a lid, and heat for about 5-7 minutes, turning occasionally until warmed through.

• For a smoky flavor, reheat on the grill. Preheat your grill to medium heat, place the lamb sosaties on the grill, and heat for about 5 minutes on each side or until thoroughly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Place the lamb sosaties in the basket, ensuring they are not overcrowded, and heat for about 5-7 minutes, shaking the basket halfway through for even heating.

• Large bowl: Used for mixing the marinade ingredients and marinating the lamb cubes.

• Measuring cups: Essential for accurately measuring the vinegar and sugar.

• Measuring spoons: Used to measure the curry powder, turmeric, salt, and pepper.

• Knife: Needed for cubing the lamb shoulder and quartering the onions.

• Cutting board: Provides a surface for cutting the lamb and onions.

• Garlic press: Useful for mincing the garlic cloves.

• Plastic wrap: Used to cover the bowl while the lamb marinates in the refrigerator.

• Skewers: Necessary for threading the lamb, onions, and dried apricots.

• Grill: Used to cook the skewers to perfection.

• Tongs: Handy for turning the skewers on the grill.

• Serving platter: For presenting the cooked sosaties.

Marinate overnight: Prepare the marinade and lamb the night before to save time on the day of cooking.

Pre-cut ingredients: Chop the onions and measure out the dried apricots in advance.

Use metal skewers: Metal skewers heat up faster and cook the meat more evenly, reducing grilling time.

Batch grilling: Grill multiple skewers at once to save time.

Preheat the grill: Ensure the grill is hot before placing the skewers to speed up cooking.