Lamb Sosaties
"Sosaties are South African kebabs, prepared with all kinds of meat. Their roots probably lie in Malaysian cuisine, since the name derives from the Malay word sate, or spiced sauce." ~ Paul Gayler
1 lb. lamb (leg or shoulder), cut into 1 inch cubes

1 onion, grated

2 garlic cloves, crushed

2 teaspoons ground ginger

2 teaspoons groun coriander

1 tablespoon curry powder

4 teaspoons apricot jam

1 teaspoon ground tumeric

1 serrano chile, seeded and finely chopped

1 teaspoon grated lemon zest

1 tablespoon white wine vinegar

2 bay leaves, finely chopped

Salt and freshly ground black pepper


‎⅓ cup salted peanuts

1 teaspoon ground mixed spice

1 teaspoon chili powder


Lamb Sosaties (photo by Gus Filgate)

Pat the lamb dry and place in a large bowl. Add the grated onion, garlic, ginger, coriander, curry powder, apricot jam, and some salt and pepper. Scatter over it the chile and lemon zest, then pour in the vinegar and mix well. Cover with plastic wrap and chill for up to 6 hours.

Remove the meat from the marinade and threa on to 4 large skewers. Sprinkle over it the chopped bay leaves and grill or barb ecue the skewers for 8 - 10 minuts, turning occasionally, until cooked.

Meanwhile, put the peanuts in a blender or food processor and blitz coarsely. Add the mixed spice, chili powder, and some salt, and blitz for 3 seconds, keeping the mixture like small niblets. 

When the sosaties are cooked, transfer to a serving dish and scatter the tsire on top.

Raising the Heat
Raising the Heat

Cooking with Fire and Spice 

Kebab Skewers
Kebab Skewers


Serrano Chile Peppers
Serrano Chile Peppers


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