The sosaties in this recipe taste great and the recipe is basically foolproof. Curry sosaties is a typical South African dish, so be sure to include it on the menu when you have foreign guests who you want to impress.
- 2 kg lamb (deboned and cubed – at a stretch the marinade will be enough for 2.5 kg meat)
- 2 tots oil or butter
- 2 onions (chopped)
- 3 cloves garlic (crushed)
- peeled and grated ginger (equal to the garlic in volume)
- 2 tots curry powder
- ½ tot turmeric
- 2 cups brown vinegar
- 450 g tin fine or smooth apricot jam
- ½ tot salt
- 4–8 fresh bay leaves (torn)
- dried apricots and pieces of onion and peppers (optional)
- 10 skewers
- closed, hinged grid
- Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
- Add the garlic, ginger, curry powder and turmeric, and fry for another 2 minutes.
- Stir in the vinegar, jam and salt and heat until boiling.
- Remove from the heat and let the marinade cool down to room temperature. This takes a few hours.
- Prepare the meat:Debone the lamb and remove all silver skin and sinews. Then cut the meat into cubes of about 3 ×3 cm, but remember this is not an exact science. You can also ask your butcher to prepare 2 kg of meat in this manner.
- Place the cubed meat into a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Toss thoroughly and make sure you coat all the meat. Cover the bowl.
- Marinate for at least 12 hours, but 2 or 3 days is better. Stir the meat every 8–12 hours during this time.
- Skewer the meat while the fre is burning. If you like, you can also add dried apricots and pieces of onion and peppers between the meat cubes when you are skewering.9.Braai for about 10 minutes over hot coals, turning a few times. The easiest way to do this is to clamp all the sosaties in a closed, hinged grid.
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