Lamb Entertaining

Curried lamb skewers

Name: Hugh Mangum's Curried lamb skewers recipe
Yield: 4
Ingredients: 40.00 ml canola oil; 1/2 onion, finely chopped; 1 garlic clove, crushed; 1 tsp fresh ginger, finely grated; 50.00 ml white wine vinegar; 50.00 ml apricot jam; 3 tsp curry powder; 2 tsp ground cumin; 450g lamb leg; 16 fresh apricots (substitute dried); 1/2 onion, cut into 2.5cm pieces; Tzatziki, to serve (optional)

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by Hugh Mangum

CHEF

Aug 08, 2025

"These curried lamb skewers from Cape Malay are called sosatie, which comes from the Afrikaans words ‘sate’ and ‘saus’, meaning ‘skewered meat’ and ‘spicy sauce’ respectively.” - Hugh Mangum

Begin this recipe a day ahead.

This is an edited extract from Barbecue: Smoked & Grilled Recipes From Across the Globe, by Hugh Mangum. Published by Phaidon, available now, $69.95. Photography by Nico Shinco.

Marinade

1 tbs canola oil
1/2 onion, finely chopped
1 garlic clove, crushed
1 tsp fresh ginger, finely grated
2 1/2 tbs white wine vinegar
2 1/2 tbs apricot jam
3 tsp curry powder
2 tsp ground cumin

Skewers

1 (450g) boneless lamb leg or shoulder, cut into 5cm cubes
16 fresh apricots (substitute dried)
1/2 onion, cut into 2.5cm pieces
1 tbs canola oil
Tzatziki, to serve (optional)

Method

1.

For the marinade, heat the oil in a medium frypan over medium-high heat. Add onion and cook for 7 minutes, or until translucent. Add garlic and ginger and cook for another minute. Add remaining ingredients and 1 tsp fine salt and stir to mix. Set marinade aside to cool completely.
2.

In a large bowl, combine the lamb and the cooled marinade. Cover and refrigerate overnight.
3.

Preheat a grill to medium-high.
4.

Remove lamb from the refrigerator and bring to room temperature.
5.

If using fresh apricots, soak apricots in hot water for 15-20 minutes. Thread lamb hot water for 15-20 minutes. Thread lamb onto skewers, alternating with soaked onto skewers, alternating with soaked apricots and onion. Brush with oil.
6.

Cook skewers for 10-15 minutes, turning occasionally, until caramelised on the outside but still slightly pink in the middle. Transfer to a serving dish.
7.

Serve hot with tzatziki, if desired.