---
title: Sosaties (Cape Malay Lamb Skewers)
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/sosaties
---

Gather @lamb shoulder{700%g}, @dried apricot{12}, @white vinegar{60%ml} and @bay leaf{2%leaf}.

Simmer the vinegar, @brown sugar{2%tbsp}, @curry powder{2%tbsp}, @garlic{4%clove} and bay leaves together for 5 minutes to make the marinade; let it cool to room temperature. ~{5%minutes}

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

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. ~{2%minutes}

Thread the lamb onto skewers, alternating with the @onion{2} petals and remaining apricots.

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

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