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Gemsbok sosaties

Recipe from: 24 February 2011

Ingredients 11
Time 5 mins
  • filleted venison (springbok loin or leg, or gemsbok silverside), skewered. approximately 150g per pe
  • Marinade:
  • onion
  • roasted coriander seeds, crushed
  • ginger
  • brown sugar
  • a good masala (ground masala with barishap, methi, star anise, cardamom, clove, jeera and turmeric)
  • tamarind water
  • buttermilk
  • lemon leaves
  • lemon juice


20 mins
Combine the marinade ingredients and leave the meat to infuse for at least 2 nights in the mixture.
When ready, remove the sosaties from the marinade and braai medium rare.
Heated with a little butter and buttermilk, the marinade can be served as a separate curry sauce, perfect for dipping the braaied sosaties. 
Serve with plain yoghurt, chutney, some sambals as salads (quince and fresh coriander/onion and sprigs of mint pairs nicely), and fried banana on the side.

Reprinted with permission of Sardines on Toast.
To visit Sardines on Toast’s blog, click here.



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