Sosaties (Cape Malay Lamb Skewers)

Method

1. 1

   Simmer the vinegar, brown sugar, curry powder, garlic and bay leaves together for 5 minutes to make the marinade; let it cool to room temperature.

2. 2

   Pour the cooled marinade over the lamb cubes with half the dried apricots; cover and marinate in the fridge overnight, at least 8 hours.

3. 3

   The next day, lift the lamb out of the marinade, reserving the liquid; bring the reserved marinade to a rolling boil for 2 minutes so it's safe to baste with.

   💡 Never baste with marinade straight off raw meat — boiling it first kills anything the lamb left behind.

4. 4

   Thread the lamb onto skewers, alternating with the onion petals and remaining apricots.

   💡 Fruit on the fire chars fast — thread apricots snug between meat for shelter.

5. 5

   Grill over medium coals 12–14 minutes, turning occasionally and basting with the boiled marinade, until browned outside and just cooked through.

6. 6

   Rest the skewers a couple of minutes off the heat, then serve.