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Lekker Lamb and Apricot Sosaties

Celebrate Braai month and Heritage Day with some lekker sosaties courtesy of My Kitchen magazine.


Recipe - styling: Juleta Hirner | Photography: Sarah Woods /

My Kitchen magazine helps you to celebrate Braai Month this September, and to partake in these lekker Lamb and Apricot Sosaties om Heritage Day.






1½–2 kg leg of lamb, deboned, cut into bite-sized pieces

24 fresh lemon or bay leaves

24 Turkish dried apricots

2 tbsp olive oil

2 onions, peeled and sliced

2 - 3 tbsp curry powder

2 tbsp coriander seeds

1 tsp turmeric

1 cinnamon stick

½ cup white wine vinegar

½ cup apricot juice or water

3 tbsp brown sugar

Juice and zest of 2 lemons

Salt and pepper to taste





MAKES 12 // COOKING TIME 30 mins, plus 2–3 days marinating time


1. Place the oil in a pot on medium-low heat. Add the sliced onions and fry until soft - but before they brown.

2. Add coriander seeds, tumeric, cinnamon stick and curry powder and fry for 2–3 minutes.

3. Now you can add the vinegar, apricot juice or water, sugar, and lemon zest and juice. Season to taste and bring to the boil. Reduce the heat to simmer for 15 minutes before putting aside to cool.

4. Divide the lamb equally between 12 skewers, alternately adding dried apricots and leaves. Place in a glass dish and pour the sauce over. Cover and leave to rest in the fridge for 2–3 days, turning once a day.

Braai the sosaties slowly over medium coals.







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