Curry lamb sosaties

12 servings By Food24
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Ingredients (19)

2 kg leg of lamb — deboned, 2,5cm cubes
4 onion — quartered
lemon leaves — or orange leaves
3 Tbs jam — smooth, apricot
12 lemon leaves
1 Tbs turmeric
6 Tbs curry powder — mild
1 tsp Worcestershire sauce
125 ml milk
2 Tbs brown sugar
1 tsp coriander — ground
250 ml vinegar — apple
1 fresh ginger — sliced
1 tsp cinnamon — ground
2 bay leaves
24 apricots — dried
2 bacon — packets, cut into strips
lemon leaves — or orange leaves
12 wooden skewers
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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

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