Recipe: Sosaties (Skewered Marinated Lamb with Curry-Tamarind Sauce)

Hi Jackie - Sosaties are one of those things that have become everyday bbq food in SA, so there are so many variations, - apricot and curry seem to be the constants. White rice is the side dish that comes to mind. It could be dry, but they would typically be served with lots of other salads and meats, or baked potato, or bread. I suspect most people buy them pre-marinaded at the market. I confess we do the same when we visit a local butcher who specialises in South African things.

I came across a recipe a while ago that was published by Laurens van der Post, who wrote about many things African in the early 20th Century, and I think this is probably a good "original". I saved it as I found it very interesting, and think it will be useful in modifying any other recipes.

Have fun, I think this is one of those dishes you modify to the version you like best.

Best

Tracey

SOSATIES
(SKEWERED MARINATED LAMB WITH CURRY-TAMARIND SAUCE)
Source: African Cooking (Foods of the World) by Laurens van der Post
From: Congo Cookbook
Servings: 6

3 tablespoons rendered bacon fat or lard
11/2 cups finely chopped onions
1 tablespoon curry powder, preferably Madras type
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup tamarind water or substitute 1/2 cup strained fresh lemon juice combined with 1/2 cup water
1 tablespoon apricot jam
1 tablespoon light-brown sugar
2 pounds lean boneless lamb, preferably leg, trimmed of excess fat and cut into 11/2 inch cubes
1 teaspoon salt
Freshly ground black pepper
4 fresh lemon leaves or 4 medium-sized bay leaves
2 teaspoons finely chopped garlic
2 teaspoons finely chopped fresh hot chiles
2 medium-sized onions, peeled, cut lengthwise into quarters and separated into individual layers
1/4 pound fresh pork fat, sliced 1/4 inch thick and cut into 1-inch squares
1 tablespoon flour
2 tablespoons cold water

Starting a day ahead, heat the bacon fat or lard in a heavy 8- to 10-inch skillet over moderate heat until it is very hot but not smoking. Drop in the chopped onions and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the curry powder, coriander and turmeric, and stir for 2 or 4 minutes longer, Then add the tamarind water (or lemon-juice mixture), jam and sugar, and continue to stir until the mixture comes to a boil. Reduce the heat to low and simmer partially covered for 15 minutes. Pour the curry-and-tamarind mixture into a large, shallow bowl and cool to room temperature.

Sprinkle the lamb with the salt and a few grindings of pepper. Toss the lamb, lemon or bay leaves, garlic and chiles together with the cooled curry mixture, cover tightly with foil or plastic wrap, and marinate the lamb in the refrigerator for at least 12 hours, turning the cubes over from time to time.

Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat the broiler in your oven to its highest point.

Remove the lamb from the marinade and string the cubes tightly on 6 long skewers, alternating the meat with the layers of onions and the squares of fresh pork fat. Broil 4 inches from the heat, turning the skewers occasionally, until the lamb is done to your taste. For pink lamb, allow about 8 minutes. For well-done lamb, which is more typical of South African cooking, allow 12 to 15 minutes.

Meanwhile, prepare the sauce. Discard the lemon or bay leaves and pour the marinade into a small saucepan. Bring to a boil over high heat, then reduce the heat to low. Make a smooth paste of the flour and 2 tablespoons of cold water and, with a wire whisk or spoon, stir it gradually into the simmering marinade. Cook, stirring frequently, until the sauce slightly thickens. Taste for seasoning.

To serve, slide the lamb, onions, and fat off the skewers onto heated individual plates. Present the sauce separately in a small bowl or sauceboat.

Tamarind Water

To make about 1 cup

2 ounces dried tamarind pulp
11/2 cups boiling water

Place the tamarind pulp in a small bowl and pour the boiling water over it. Stirring and mashing it occasionally with a spoon or your hands, let the tamarind soak for about 1 hour, or until the pulp separates and begins to dissolve in the water. Rub the tamarind through a fine sieve set over a bowl, pressing down hard with the back of a spoon before discarding the seeds and fibers. Cover tightly and refrigerate until ready to use. Tamarind water can be kept safely for a week or so.