South African Braai Sosaties with Grilled Lamb, Apricot and Curry Marinade

Warm the oil in a small pan and gently fry the grated onion, garlic, ginger and curry powder for 3-4 minutes until fragrant. Stir in the apricot jam, vinegar, bay leaves and salt, then cool completely.

Serves 4

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 16 soft dried apricots
• 2 red onions, cut into wedges
• 1 large onion, grated, for the marinade
• 3 tbsp mild curry powder
• 2 tbsp apricot jam
• 3 tbsp white wine vinegar
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 bay leaves
• 3 tbsp vegetable oil
• 1.5 tsp salt
• Metal or soaked wooden skewers

Instructions

1. Warm the oil in a small pan and gently fry the grated onion, garlic, ginger and curry powder for 3-4 minutes until fragrant. Stir in the apricot jam, vinegar, bay leaves and salt, then cool completely.
2. Toss the lamb cubes in the cooled curry marinade, cover and refrigerate at least 6 hours or overnight so the spices penetrate the meat.
3. Soak the dried apricots in warm water for 20 minutes so they plump and won't scorch on the grill.
4. Thread the skewers, alternating lamb, apricot and onion wedges, packing them snugly.
5. Build a medium-hot braai fire and let the flames die down to glowing coals.
6. Grill the sosaties 10-12 minutes, turning every few minutes and brushing with leftover marinade, until the lamb is caramelized outside and blushing pink within.
7. Rest the skewers a few minutes off the heat, then scatter with fresh coriander.
8. Serve with grilled flatbread, a tomato-and-onion relish, and yellow rice.
9. Sosaties are a Cape Malay treasure, their name drawn from sate (skewered meat) and saus (the spiced marinade) brought to South Africa centuries ago. The braai — far more than a barbecue — is a national ritual of fire, patience and gathering, and these sweet-savory curried lamb skewers studded with apricot are its most beloved expression. They make a bold, fragrant Father's Day centerpiece that rewards a long, slow marinade.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 40g
• Fat: 28g
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 18g
• Sodium: 780mg