Last year

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.

Comment on this story
Add your comment
Comment 0 characters remaining