Lamb summer sosaties with apricots and rosemary

Lamb and Mutton SA
4 servings Prep: 20 mins, Cooking: 15 mins
Rate this recipe
Sosaties made with leg of lamb marinated in spicy masala Amazi with almond stuffed apricots and lemon leaves on rosemary stalk skewers.

By Independent Contributor March 15 2023
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (23)

1 kg leg of lamb — cut into 2 cm cubes
2 tsp coriander seeds
2 tsp cumin seeds
4 cardamom pods
2 tbsp oil
1 small red onion — peeled and grated
2 bay leaves
1 1/2 tsp salt
2 garlic cloves — crushed
2 tsp fresh ginger — grated
2 tbsp curry powder
1 tbsp garam masala
1 tsp turmeric
1 tsp ground cinnamon
5 tbsp chutney — apricot
1/2 cup red wine vinegar
1 tsp pepper — coarsely ground
1 cup amasi
12 bamboo skewers, soaked — or rosemary stalks
24 small pickling onions — peeled
24 dried apricots — soaked in water for 10 minutes
24 whole almonds
24 lemon leaves
Tap for ingredients
Tap for ingredients


Prepare the lamb:

Place the lamb cubes in a large glass container.

Prepare the marinade:

Place a pan over medium heat and add the coriander and cumin seeds and cardamom pods. Toast lightly for a few minutes stirring all the time.  Transfer to a mortar and pestle and grind roughly.

Pour oil into the pan, add the onion, bay leaves and salt and cook over low heat 5-10 minutes until softened.  Add the garlic, spices, turmeric and cinnamon and cook for 1-2 minutes. Add the chutney, vinegar and pepper.

Cook a few minutes until all the ingredients are amalgamated and the sauce becomes sticky. Set aside to cool. Mix with the Amasi.

Add the cooled marinade to the cubed meat to the and mix until all the cubes are covered with the sauce. Place in the refrigerator for 24 hours or longer for the flavour to develop and the meat to tenderize.

Prepare the pickling onions and place an almond in each apricot.

Thread the lamb cubes, pickling onions, apricots and lemon leaves onto rosemary stalks or skewers that have been soaked for 10 minutes, take care to not thread too tightly.

Place the sosaties onto the grid over medium heat coals and cook for 2-3 minutes on each side, about 8-12 minutes until the lamb is tender and the apricots and onions are slightly charred. Baste with the remaining marinade.

Serve hot.

Supported by the Red Meat Industry of SA – recipe created by Gerrie Du Rand, photography by Michelle Parkin


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.