Country of origin: Botswana
Sosatie is a traditional dish from Botswana, that is cooked on skewers. The marinated, cubed meat usually is skewered and barbecued shish-kebab style. It is also quite common in South Africa. Here’s how to prepare it:
- 2.5 kg lamb shoulder, boned, skin removed, trimmed, cut into 3 cm cubes
- 500 g (3⅓ cups) large dried apricots
- 3onions, cut into 3cm wedges
- 110 g (⅓ cup) apricot jam
- 80 ml (⅓ cup) white wine vinegar
- 55 g (¼ cup) brown sugar
- 3 bay leaves
- 4 garlic cloves, finely chopped
- 2 tsp ground turmeric
- 40 g (⅓ cup) curry powder
- To make marinade, combine all ingredients in a large bowl.
- Transfer one-quarter of the marinade to a small bowl and set it aside.
- Add lamb pieces to the remaining marinade and toss to coat. Refrigerate overnight.
- Soak apricots in hot water for about 30 minutes or until plump. Drain and set aside.
- Thread 4 lamb pieces alternately onto each skewer with 3 apricots and 3 onion wedges.
- Heat a barbecue or chargrill plate to medium.
- Cook the skewers, brushing with them with the reserved marinade and turning them occasionally, for 15 minutes, or until browned and cooked through.
(If unable to find good apricot, you may use a semi-ripe mango instead)