Sosaties are a traditional South African dish of skewered meat, usually lamb. For this recipe you will need 8 metal skewers.
For the marinade
For the skewers
To make the marinade, place the cumin, coriander seeds and cardamom in a small saucepan over medium heat. Roast for a few minutes until fragrant, then place in a pestle and mortar and grind coarsely.
Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15-20 minutes until soft. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Pour in the marmalade and add vinegar along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely.
When the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and refrigerate for at least 24 hours (or longer if possible).
When you’re ready to cook, light a grill ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be removed from the direct heat if they cook too quickly. The sugary jam can make them prone to catching.
Thread the lamb onto metal skewers, alternating with onions and apricots. Place the skewers on the grill rods over the fire and cook for 8-10 minutes until the lamb is cooked and the apricots are slightly charred. Serve hot from the grill.