Heritage Day Braai Platter (Lamb Chops, Boerewors and Sosaties)

Name: Heritage Day Braai Platter (Lamb Chops, Boerewors and Sosaties)
Yield: 8
Cuisine: South Africa
Ingredients: Lamb chops — 8; Boerewors (coiled) — 600 g (1.3 lb); Lamb or beef, cubed (for sosaties) — 600 g (1.3 lb); Dried apricots (for sosaties) — 12; Large onion, cut into chunks (for sosaties) — 1; Garlic, crushed — 4 cloves; Curry powder — 2 tbsp; Apricot jam — 2 tbsp; Vinegar — 2 tbsp; Vegetable oil — 4 tbsp; Salt and black pepper, — to taste; Wooden or metal skewers — 8

The Quirky Foodster Team

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Servings

Ingredients

Lamb chops — 8
Boerewors (coiled) — 600 g (1.3 lb)
Lamb or beef, cubed (for sosaties) — 600 g (1.3 lb)
Dried apricots (for sosaties) — 12
Large onion, cut into chunks (for sosaties) — 1
Garlic, crushed — 4 cloves
Curry powder — 2 tbsp
Apricot jam — 2 tbsp
Vinegar — 2 tbsp
Vegetable oil — 4 tbsp
Salt and black pepper, — to taste
Wooden or metal skewers — 8

Method

In a large bowl, combine the garlic, curry powder, apricot jam, vinegar, 2 tbsp oil, salt and pepper to make a marinade.
Toss the cubed meat for the sosaties in half the marinade and set aside to marinate for at least 2 hours, or overnight in the fridge.
Rub the lamb chops with the remaining marinade and set aside separately.
Thread the marinated meat cubes onto skewers, alternating with dried apricot and onion chunks, to make the sosaties.
If using wooden skewers, soak them in water for 20 minutes beforehand to stop them burning.
Light the braai and let the coals burn down to a steady medium heat.
Grill the lamb chops for 4 to 5 minutes per side, the sosaties for 10 to 12 minutes total (turning occasionally), and the boerewors coil for 15 to 20 minutes, turning as needed, until all the meat is cooked through.
The World Cookbook Project — South Africa — Full Recipes Page 60
Rest the meat for a few minutes, then arrange on a large platter and serve together with sides such as pap en sous, chakalaka and roosterbrood.

Introduction: The braai is South Africa's great communal cooking tradition, so central to national identity that 24 September, Heritage Day, is popularly known across the country as National Braai Day.

Cultural Background: The braai is South Africa's great communal cooking tradition, so central to national identity that 24 September, Heritage Day, is popularly known across the country as National Braai Day. This mixed platter of lamb chops, boerewors and sosaties (spiced meat skewers, themselves rooted in Cape Malay cooking) brings together the classic centrepieces of a South African celebration braai.

Tips: Stagger starting times so the lamb chops, sosaties and boerewors all finish cooking around the same time — boerewors takes the longest. Basting the sosaties with extra marinade while grilling keeps them moist and adds flavour.

Variations: Chicken sosaties can be added for variety, and a squeeze of fresh lemon over the cooked lamb chops brightens the whole platter. No authentic vegetarian version exists for this meat-centred celebration platter; grilled halloumi or vegetable skewers are a common addition to braais for vegetarian guests.

Storage: Refrigerate leftover cooked meat in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pan over low heat or in a microwave, though braaied meat is also very good served cold the next day.

Nutrition: Approx. 520 kcal, 38 g protein, 12 g carbohydrate, 34 g fat per serving.

FAQs:

Q: What is Heritage Day / National Braai Day?

A: Celebrated on 24 September, it's a South African public holiday widely marked by families and friends gathering for a communal braai.

Q: Can this platter be made without lamb?

A: Yes, chicken pieces or beef can replace the lamb chops and sosatie meat, keeping the same marinade and method.