| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 44.6g | 17.8g | 13g |
| sugars | fibre | protein | salt |
| 48g | 2g | 45g | 0.7g |
Why I Love South African Lamb Sosaties with Apricot Chutney
A brush with the spirited soul of South African culinary artistry came to me in the form of this delightful recipe, Lamb Sosaties with Apricot Chutney. This vibrant dish, woven with robust flavors and tender textures, sings a beautiful serenade to the fusion of diverse culinary traditions into a melting pot of thrilling tastes. And while I draw my roots from the lush bayous of Louisiana, and boast of a French lineage that underlines the essence of my craft, it’s in such border-crossing encounters of flavors and ideas that I truly find a sense of elation.
Now, onto the image: 
This recipe is in many ways akin to the beignets and éclairs I was once accustomed to creating, at least in spirit. Like those classic desserts, Lamb Sosaties brims with a distinct richness, a careful balance of indulgent ingredients calibrated to elevate even the simplest of gatherings to the level of gourmet banquets.
The Confluence of Two Cuisines
Every spoonful of this Lamb Sosaties with Apricot Chutney recipe hitches a ride on the palatable pathways, evoking memories of classic Lamb Curries with their succulence, richly spiced gravies, and the subtle sweetness of a well-balanced chutney. On a broader note, it pairs brilliantly with a steaming pot of fragrant basmati rice or a side of grilled vegetables, a medley of flavors that invite a delightful dining experience.
Inspired by a Maestro
In crafting this recipe, I found myself leaning into the wisdom and inventiveness of renowned chefs like Jamie Oliver. His knack for bringing together disparate elements to create a symphony of flavors, in some ways, mirrors the essence of Lamb Sosaties. Drenched in a sunny apricot chutney, scattered with spices, and perfectly tender, this dish stands as a testament to the power of culinary exploration.
Much like the blending of Creole richness and French elegance that I strive for in my baking, this South African dish proves that the union of different cultures can lead to culinary masterpieces. In zesty marinades, the sweet allure of apricots, and the comforting embrace of well-cooked lamb, one can catch a glimpse of a global gourmet adventure. I hope you enjoy making and savoring this dish as much as I have.
What You’ll Need
- 2.2 pounds of lamb shoulder, cubed
- 12 dried apricots
- 12 wooden skewers, soaked in water
- 2 large onions, quartered
- 4 cloves of garlic, crushed
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 1 cup of brown sugar
- 1 cup of malt vinegar
- 2 bay leaves
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 1 cup of dried apricots
- 1/2 cup of golden raisins
- 3/4 cup of white sugar
- 1/2 cup of distilled white vinegar
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
For the Apricot Chutney:
Method
Step One
To start making Lamb Sosaties with Apricot Chutney, soak 12 wooden skewers in water as you prepare the rest of your ingredients. This will prevent the skewers from charring or burning.
Step Two
Take your 2.2 pounds of cubed lamb shoulder and begin threading onto the wooden skewers, making sure to alternate between pieces of lamb and dried apricots. Once done, set the skewers aside.
Step Three
In a large saucepan, combine the quartered onions, crushed garlic, curry powder, turmeric, brown sugar, malt vinegar, bay leaves, salt, black pepper, and vegetable oil. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has fully dissolved. Once the mixture begins to simmer, reduce the heat and let it cook for another 5 minutes.
Step Four
Once the onion mixture is ready, pour it over the skewers, making sure each skewer is fully coated. Leave the skewers to marinate in the mixture for at least an hour, though overnight in the refrigerator would be best.
Step Five
While your skewers are marinating, you can begin making the apricot chutney. In a pot, combine the dried apricots, golden raisins, white sugar, white vinegar, finely chopped onion, minced garlic, ground ginger, salt, ground allspice, ground cinnamon, and ground turmeric. Bring the pot to a boil over medium heat, then let it simmer for about 30 minutes or until the mixture has thickened.
Step Six
When you’re ready to cook, preheat your grill or broiler. Cook your skewers for about 10 minutes, turning them regularly to ensure that they are cooked evenly on all sides. Serve the skewers hot, topped with the apricot chutney.
