Sosaties (soh-sah-tis) are pieces of lamb and fat threaded on small wooden skewers and traditionally grilled over charcoal. It was brought to South Africa by the Dutch who in turn adapted it from the Indonesian dish Sate.
2 lb. boned shoulder of lamb
Kebabs from South Africa, Sosaties are served with a spicy sauce.
1 oz. butter
1 large onion, finely chopped
1 tablespoon curry powder or curry paste
2 teaspoons soft brown sugar
1 teaspoon salt
2 teaspoon black pepper
1 tablespoon fruit chutney
12 fl. oz. white wine vinegar
6 fl. oz. water
4 lemon leaves, coarsely chopped or finely grated rind of
With a sharp knife, trim the lamb of all fat. Cut the meat and the fat into small cubes. Thread the meat and fat alternately on to small wooden skewers. Put the skewers in a shallow dish and set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden brown. Add the curry powder or paste, sugar, salt, pepper and chutney and cook, stirring constantly, for 2 minutes. Pour in the vinegar and water and add the lemon leaves or rind. Bring the mixture to the boil, stirring occasionally.
Remove the pan from the heat and pour the mixture over the meat and fat cubes. Set aside to cool. When the marinade has cooled, cover the dish and place it in the refrigerator for 24 hours, turning the skewers occasionally.
Preheat the grill to high.
Remove the skewers from the marinade and drain well. Reserve the marinade. Place the skewers under the grill and grill for 6 to 8 minutes, turning the skewers once, or until the meat is cooked.
Meanwhile, pour the marinade into a small saucepan. Place the pan over high heat and bring the marinade to the boil.
Reduce the heat to moderate and, stirring occasionally, boil the sauce for 8 to 10 minutes or until it has reduced by about one-third. Remove the pan from the heat and strain the sauce into a sauceboat.
Remove the skewers from the heat. Arrange them on a heated platter and serve, with the sauce.