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Sosatie chops

Traditional sosaties are truly South African and I still find the flavour and colour of a lamb sosatie irresistible. This recipe doesn’t require hours of marinating, and by using chops instead of a leg of lamb, you get to keep the leg of lamb for Sunday’s roast!


For the marinade
80 ml cooking oil
2 large onions, peeled and finely chopped
2–3 cloves garlic, peeled and finely chopped
45 ml curry powder, mild or hot to taste
5 ml turmeric
5 ml ground ginger
5 ml ground dried coriander
2.5 ml ground cloves
100 ml sugar
100 ml vinegar
80 ml smooth apricot jam or 50 ml golden syrup
salt and pepper to taste
For the sosaties
8 lamb loin chops
8 sosatie sticks or metal skewers
16 Safari Dried Apricots
2 large onion, peeled and quartered
For the marinade
Heat the oil in a pan and fry the onions and garlic until soft. Add the remaining ingredients and cook for about 5 minutes. Allow to cool completely. Season the chops with salt and pepper. Pour the cooled marinade into an airtight container large enough to hold all the chops and place the chops in the marinade. Refrigerate for about 15 minutes.


Skewer one chop onto each sosatie stick, with a piece of onion and a dried apricot on either side. Braai over the coals until cooked to your liking. Drizzle each sosatie with marinade while braaiing. Serve with a banana and yoghurt salad.

Makes 8 sosaties