Lamb curry sosaties Posted on 31 August 2012 Tags:braai This is a typical South African dish, so be sure to include these lamb curry sosaties on the menu when you have foreign guests you want to impress. Photo by Matthys van Lill. Lamb curry sosaties on the braai Serves 10 What you need 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 in volume to the garlic) 2 tots curry powder ½ tot turmeric 2 cups brown vinegar 450 g tin smooth apricot jam ½ tot salt 4 to 8 fresh bay leaves, torn dried apricots and pieces of onion and peppers (optional) 10 skewers closed, hinged grid Cooking instructions To make the marinade, fry the onions in oil for about four minutes until they’re soft and golden but not brown. Add the garlic, ginger, curry powder and turmeric, and fry for another two 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. Meanwhile, 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 the meat in this manner. Place the 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 and marinate for at least 12 hours, but two or three days is better. Stir the meat every eight to 12 hours. Skewer the meat while the fire 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. 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. Tip The classic curry sosatie is made with lamb but there are other options. The recipe also works well with venison and I’ve made some tasty sosaties using this marinade with a mix of lamb and springbok. Also read: The ultimate Braai Day recipe guide Related Posts 7 delectable brunch spots around Cape Town 1 August 2022 The work-from-home trend has offered us many luxuries, including enjoying a late breakfast at our... read more Spier offers five fun tastings this winter 6 July 2022 This winter, Spier invites visitors from near and far to cosy up to a range... read more Bonnievale Wines to host a dining experience with tales from the region 6 July 2022 Bonnievale Wines have created the inaugural 24 Chairs Dining Experience, where guests can learn about... read more PREV ARTICLE NEXT ARTICLE
7 delectable brunch spots around Cape Town 1 August 2022 The work-from-home trend has offered us many luxuries, including enjoying a late breakfast at our... read more
Spier offers five fun tastings this winter 6 July 2022 This winter, Spier invites visitors from near and far to cosy up to a range... read more
Bonnievale Wines to host a dining experience with tales from the region 6 July 2022 Bonnievale Wines have created the inaugural 24 Chairs Dining Experience, where guests can learn about... read more