Curry lamb sosaties

Recipe from: 12 September 2014

Ingredients 20
Servings 2


Serving Change
  • 2
    Certified natural leg of lamb - deboned and cut into 2.5cm cubes
  • 4
    onions - quartered
  • a few fresh lemon or orange leaves
  • 3
    smooth apricot jam
  • 12
    fresh lemon leaves - bruised
  • 1
  • 6
    mild curry powder
  • 1
    Worcestershire sauce
  • 125
  • 2
    brown sugar
  • 1
    ground coriander
  • 250
    apple vinegar
  • 1
    small knob fresh root ginger - sliced
  • 1
    ground cinnamon
  • 2
    bay leaves
  • Sosaties:
  • 24
    dried apricots
  • 2
    packets bacon - cut into strips
  • fresh lemon or orange leaves
  • 12
    wooden skewers



To make the marinade, combine all your ingredients in a non-metallic bowl.

Toss the deboned and cubed leg of lamb meat through the marinade to coat evenly, cover and refrigerate for at least 2 days (or up to 5 days).

Before assembling your sosaties, soak the skewers in freshly boiled water until cooled.

Now carefully thread your succulent lamb cubes, onions from the marinade, dried fruit, lemon or orange leaves and peppadews onto your skewers one by one until all the lamb cubes have been used. Return to the marinade until ready to braai.

Braai over hot coals until brown on the outside, but still juicy and pink on the inside.

Serve with pap smothered in a delicious curry sauce, and a crisp green salad.

Creamy curry sauce:

2 Tbsp vegetable oil
2 onions - sliced
1 Tbsp curry powder
2 Tbs  cake flour
1 Tbs  sugar
30ml vinegar
2 Tbsp peach or apricot chutney
500ml chicken stock
Pinch of salt

Heat oil in a saucepan set over moderate heat. Fry the onions and curry powder until the onions are soft and translucent. Add the flour and stir until lightly browned. Add the sugar, vinegar and chutney. While stirring, gradually add the chicken stock. Bring to the boil for 2 minutes. Taste and season with salt if necessary.

Reprinted with permission of Checkers.

Watch the how-to video here


Read more on: recipe  |  checkers braai  |  lamb

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