Curry sosaties

8 servings Prep: 12 hrs, Cooking: 20 mins
Rate this recipe
A delicious recipe for some serious sosaties by 'Jan Braai'.

By Jan Braai January 31 2011
2
SHARES
2.7k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

2 kg lamb — cubed
50 ml butter — or oil
2-3 onion — chopped
3 garlic — cloves, crushed
fresh ginger — peeled and grated
30 ml curry powder — mild
15 ml turmeric
50 ml brown sugar
15 ml salt
500 ml vinegar — brown
125 ml jam — apricot or apricot chutney
3 fresh basil — torn
Tap for ingredients
Tap for ingredients

Method:

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



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.