Curried lamb sosaties
Marinated just the way you like it, these curry lamb sosaties will be an instant favourite. Dried fruit and bacon add a distinct, but not overwhelming, flavour to this well-loved braai essential.
SERVES 6-12 TIME 40MIN LEVEL Medium INGREDIENTS
For the sosaties: 2kg leg of lamb; deboned and cut into 2.5cm cubes
24 dried apricots
2 packets bacon; cut into strips
12 peppadews
Fresh lemon or orange leaves 12 wooden skewers
For the marinade: 4 onions; quartered Fresh lemon or orange leaves
3 tbsp smooth apricot jam
12 fresh lemon leaves; bruised 1 tbsp turmeric 6 tbsp mild curry powder 1 tsp Worcestershire sauce ½ cup milk 2 tbsp brown sugar 1 tsp ground coriander 1 cup apple cider vinegar and 1 small knob fresh root ginger; sliced
1 tsp ground cinnamon
2 bay leaves
Salt and pepper
METHOD
For the sosaties:
1. Before assembling your sosaties, soak the skewers in freshly boiled water until the water has cooled.
2. Thread your succulent lamb cubes, onions from the marinade, bacon, dried fruit, lemon or orange leaves and peppadews onto your skewers until all the lamb cubes have been used. 3. Return to the marinade until ready to braai.
4. Braai over hot coals until brown on the outside, but still juicy and pink on the inside. 5. Serve with pap smothered in a delicious curry sauce and a crisp green salad.
For the marinade:
1. To make the marinade, combine all of the ingredients in a nonmetallic bowl.
2. Toss the deboned and cubed leg of lamb meat through the marinade to coat evenly.
3. Cover and refrigerate for at least two days (or up to five days).