Curried Lamb Sosaties

Prep 20 mins + 24 hrs marinating

Cooking 20 mins

Serves 4

Few recipes could be more quintessentially South African than lightly curried lamb sosaties with dried apricots and onions. They’re just perfect for your December holiday braai. And because the longer they marinate, the better they get, you can pre-prep them a day or two before you light that fire – great for entertaining a crowd and keeping your cool. 

What you will need

  • 600g plump lamb cubes (we used leg of lamb)
  • 1 med onion, sliced into thin rings
  • 3 Tbsp canola oil or any other plain cooking oil of your choice
  • 3cm fresh ginger, thinly sliced
  • 3 Tbsp Natural Herbs & Spices Mild Curry
  • 1½ tsp Natural Herbs & Spices Turmeric
  • 4 Tbsp brown vinegar
  • 2½ Tbsp apricot jam (replace with a low-carb sugar substitute if preferred)
  • 4 Tbsp water
  • 3 fresh bay leaves, lightly crushed to release their essential oils
  • Baby onions or big onions cut in quarters
  • Dried apricots or peaches
  • Green peppers, cubed (optional)


Fry the onion rings in the oil over low heat until soft – you want them pale, not caramelized. Add the ginger, Natural Herbs & Spices Curry seasoning, Natural Herbs & Spices Turmeric seasoning and fry for just a few seconds. Add the vinegar, apricot jam, bay leaves and water and stir until the jam has dissolved. Allow marinade to cool to room temperature. Once cool, pour marinade over the lamb cubes, cover and place in the fridge overnight.

Soak apricots (or peaches) in hot water for 15 minutes to plump up. Thread lamb, fruit and green pepper onto sosatie sticks. (If you are using wooden ones, soak them in water for 20 minutes first so they do not catch fire on the braai.) Paint braai grid with oil. Lightly salt sosaties and braai them over a relatively cool braai (so the marinade does not burn), turning frequently. 


Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: