Curry sosaties

A delicious recipe for some serious sosaties by 'Jan Braai'.
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Recipe from: 30 November 2011
Preparation time: 12 hrs (overnight)
Cooking time: 20 mins


  • 2
    lamb, cubed
  • 50
    butter or oil
  • 2-3
    onions, chopped
  • 3
    cloves of garlic, crushed
  • Peeled & grated ginger, equalling the garlic in volume
  • 30
    mild curry powder
  • 15
  • 50
    brown sugar
  • 15
  • 500
    brown vinegar
  • 125
    apricot jam or apricot chutney
  • 3
    bay leaves, torn
Servings: Change Serving


Lightly fry the onions in the oil for about 3 minutes.
Add the garlic, ginger, curry powder, turmeric and fry for another minute.
Stir in the vinegar, jam (or chutney), sugar and salt and bring to a boil.
Remove from heat and let cool down.
Place the cubed meat into non-reactive bowl, add the torn bay leaves and pour the marinade over the meat.
Toss thoroughly ensuring all the meat is in contact with marinade. Cover the bowl.
Marinade overnight or up to 3 days, tossing the meat every 8 -12 hours.
Skewer the meat alternating between different types of meat (if relevant).
Braai for about 10 - 12 minutes.

Reprinted with permission of Jan Braai

Read more on: checkers braai  |  curry  |  lamb

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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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