MARINADE Ingredients
2kg leg of lamb, deboned, cut in 2,5cm cubes
Four onions, quartered
A few fresh lemon or orange leaves
Three tablespoons smooth apricot jam
12 fresh lemon leaves, bruised
One tablespoon turmeric
Six tablespoons mild curry powder
One teaspoon Worcestershire sauce
125ml milk
Two tablespoons brown sugar
One teaspoon ground coriander
250ml apple vinegar
One small knob fresh root ginger, sliced
One teaspoon ground cinnamon
Two bay leaves
Sosatie ingredients
24 dried apricots
Two packets bacon, cut into strips
A few fresh lemon or orange leaves
12 wooden skewers
Creamy curry sauce ingredients
Two tablespoons vegetable oil
Two onions, sliced
One tablespoon curry powder
Two tablespoons cake flour
One tablespoon sugar
30ml vinegar
Two tablespoons peach or apricot chutney
500ml chicken stock
Pinch of salt
Marinade preparation
Mix all ingredients in a non-metallic bowl.Put lamb cubes in marinade and coat evenly. Cover and refrigerate for at least two days but up to five days.
Before assembling your sosaties, soak the skewers in freshly boiled water then let cool. Carefully thread lamb cubes, onions from the marinade, dried fruit and lemon or orange leaves onto skewers, one by one, until all lamb cubes are used. Put back in marinade until ready to braai.
Braai over hot coals until brown on the outside, but still juicy and pink inside.
Serve with pap smothered in the curry sauce and green salad.
– Reprinted with permission of Checkers.
