Aromatic Malay Lamb and Pork Sosaties
Delight in the vibrant flavors of South Africa with these Aromatic Malay Lamb and Pork Sosaties. This timeless recipe features succulent chunks of leg of lamb and tender pork, marinated in a rich and spicy Malay-style sauce that continues to develop its flavors as it sits. Skewered with sweet dried apricots and aromatic pearl onions, these kebabs are perfect for grilling over hot coals, making them a spectacular dish for summer barbecues, picnics, or camping trips. Once grilled, they burst with unique flavors that celebrate a cross-cultural heritage, showcasing the best of South African cuisine. Serve these tender sosaties with yellow rice, potato salad, or a fresh green salad for a delightful meal that your family and friends will love.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Leg of lamb
3-4 lbs (cut into bite-sized chunks)
Medium fat pork
1 1/2 lbs (cut into bite-sized chunks, preferably with fat)
Dried apricots
12-16 (halved)
Pearl onions
6 (peeled and cut crosswise into 2-3 pieces)
Wooden skewers
12-16 (soak in water for 30 minutes if wooden)
Onions (for marinade)
2 medium (cut into fine rings)
Oil
as needed (for frying)
Coriander seeds
2 tablespoons (crushed)
Bay leaves
5 (bruised (or 12 lemon leaves, bruised or julienned lemon zest))
Ground cinnamon
1 teaspoon
Mild curry powder
1 tablespoon
Ground ginger
1 teaspoon (or 1 tablespoon grated fresh ginger)
Ground allspice
1 teaspoon
Brown sugar
6 tablespoons
Cornflour
1 tablespoon
Salt
2 teaspoons
White vinegar
3/4 cup (grape or wine vinegar)
Dry red wine
1/2 cup (good quality)
Apricot jam
1 tablespoon (fine)
Garlic cloves
4 (crushed and chopped)
Milk
1/2 cup
Water
1/2 cup (may not be needed)
Instructions
1
Begin by preparing the marinade. In a large pot, heat oil over medium heat and fry the onion rings until they turn golden brown, stirring occasionally.
2
While the onions fry, combine the crushed coriander, ground spices, brown sugar, cornflour, and salt in a bowl and mix well.
3
Once the onions are browned, add the dry ingredient mixture to the pot and stir for about a minute to toast the spices. Add a little more oil if needed, ensuring not to burn the spices.
4
Lower the heat and add the vinegar, red wine, apricot jam, garlic (and grated fresh ginger if using), stirring well. Then add the bay leaves or lemon peel.
5
Simmer the marinade gently until it thickens, continuously tasting the sauce and adjusting for acidity and sweetness with vinegar, lemon juice, or more sugar if necessary.
6
After the sauce has reached the desired consistency, remove from heat and allow it to cool. Stir in the milk and adjust with water for a coating consistency if needed.
7
While the marinade cools, cut the leg of lamb and pork into bite-sized chunks, aiming for a ratio of about 2 parts lamb to 1 part pork, ensuring there's some fat on the pork for flavor.
8
Assemble the skewers by alternating lamb chunks, apricot halves, and onion rings until full, with lamb as the predominant ingredient.
9
In a rectangular glass or ceramic dish, layer the skewers, pouring marinade over each layer to ensure they are coated evenly.
10
Cover and refrigerate for 2-3 days to allow the flavors to meld, turning the container upside down once a day to evenly distribute the marinade.
11
When ready to grill, preheat the grill to medium-high. Cook the skewers for 5 minutes on each side, ensuring they remain moist and flavorful. Serve hot with sides of your choice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Aromatic Malay Lamb and Pork Sosaties?
They are traditional South African meat skewers featuring lamb and pork marinated in a spicy, sweet, and tangy Malay-style sauce.
What type of meat is used in this recipe?
The recipe calls for leg of lamb and medium-fat pork cut into bite-sized chunks.
What is the recommended ratio of lamb to pork?
The recipe suggests using about 2 parts lamb to 1 part pork for the best flavor balance.
Why is fat important for the pork in this dish?
Having some fat on the pork chunks ensures the kebabs remain moist and flavorful while grilling.
How long should the sosaties be marinated?
For the flavors to fully develop, the skewers should be refrigerated for 2 to 3 days.
What fruits and vegetables are included on the skewers?
The meat is skewered with dried apricot halves and pearl onions.
What is the purpose of milk in the marinade?
Milk is stirred into the cooled marinade to adjust the consistency and mellow the spice levels.
How should I prepare wooden skewers for grilling?
Wooden skewers should be soaked in water for at least 30 minutes to prevent them from burning on the grill.
What are the primary spices used in the Malay marinade?
The aromatic profile includes coriander seeds, cinnamon, mild curry powder, ginger, and allspice.
Can I use fresh ginger instead of ground ginger?
Yes, you can substitute the 1 teaspoon of ground ginger with 1 tablespoon of grated fresh ginger.
What type of vinegar is best for the sauce?
The recipe recommends using grape or dry wine vinegar for the best flavor.
Why must the onions for the marinade be fried first?
Frying the onions until golden brown creates a sweet, caramelized base for the marinade.
What can I substitute for bay leaves?
You can use 12 bruised lemon leaves or julienned lemon zest as an alternative to bay leaves.
What role does apricot jam play in the recipe?
Apricot jam provides a characteristic sweetness and helps the marinade glaze the meat during cooking.
How do I prevent the spices from burning during preparation?
Toast the spices for only about a minute and add extra oil if the mixture appears too dry.
What kind of wine should be used?
A good quality dry red wine is recommended to add depth to the marinade.
How often should the marinating skewers be turned?
The container should be turned upside down once a day to ensure the marinade remains evenly distributed.
What is the suggested cooking time on the grill?
The skewers should be grilled for approximately 5 minutes on each side over medium-high heat.
What type of container is best for marinating?
A glass or ceramic dish is ideal to prevent any reaction with the acidic vinegar in the marinade.
What is used to thicken the marinade?
Cornflour is mixed with the dry spices and simmered with the liquids to achieve a thick consistency.
What sides pair well with Malay Sosaties?
They are traditionally served with yellow rice, potato salad, or a fresh green salad.
How should pearl onions be prepared for skewers?
The pearl onions should be peeled and cut crosswise into 2 or 3 pieces for easy skewering.
Is water required for the marinade?
Water is optional and should only be used if the sauce needs further thinning to reach a coating consistency.
Can I use sugar to adjust the taste?
Yes, brown sugar can be adjusted during the simmering process to balance the acidity of the vinegar.
What are the cultural roots of this dish?
This dish is a staple of South African cuisine, influenced heavily by Cape Malay culinary traditions.
Should the marinade be hot when poured over the meat?
No, the marinade must be allowed to cool completely before being added to the raw meat.
What temperature should the grill be?
A medium-high heat is best for grilling the skewers to ensure they cook through while staying moist.
How many garlic cloves are needed?
The recipe calls for 4 cloves of garlic, crushed and chopped.
Are these sosaties suitable for outdoor events?
Yes, they are perfect for summer barbecues, picnics, or camping trips as they can be prepared ahead of time.
How do I ensure the meat stays on the skewer?
Alternate meat with apricots and onions, ensuring the meat is the predominant ingredient to maintain structure.