RECIPE | Cape Malay mutton sosaties

These traditional kebabs team marinated mutton with dried apricots and are brilliant cooked over the coals

01 November 2015 - 02:00 By Mietha Klaaste & Niël Stemmet
Cape Malay mutton sosaties.
Cape Malay mutton sosaties.
Image: 'Bitter + Sweet' (Human & Rousseau)



1.5kg mutton, cubed, leaving some fat

1 tsp salt

1 tbsp sugar

cup milk

1 large onion, chopped

2 cloves of garlic, chopped

6 crushed lemon leaves


2 cups vinegar

1 tbsp curry powder

1 tsp turmeric

1 tsp salt, or more

tsp black pepper

4 tsp sugar, or more

5 bay leaves

6 tbsp apricot jam

1 tbsp ground ginger

500g dried apricots

2 onions, quartered and blanched in boiling water


1) Put the meat and the sosatie seasonings in a bowl. Leave overnight in the fridge.

2) Mix all the ingredients for the marinade (except the apricots and onions) and bring to the boil. Let it cool. Pour over meat cubes, but do not strain off the milk mixture. Let it stand for 3 hours. Stir regularly.

3) Thread the meat, apricots and onions on sticks that have been soaked in water. Roast over hot coals.

This recipe is from the cookbook 'Bitter + Sweet' (Human & Rousseau), which is a treasure trove of Cape Malay cook Mietha Klaaste's traditional recipes and memories, as told to Niël Stemmet.