Name: Lamb sosaties with roosterkoek
Yield: 3 servings
Cuisine: Ingredients
Ingredients: 5 ml oil; 1/2 red onion cubed; 5 ml curry powder; 5 ml turmeric; 2.5 ml cinnamon; 1/3 cup brown vinegar; 1/3 cup water; 1/4 cup smooth apricot jam; 5 ml cornflour mixed with 1/4 cup water; 1 bay leaf; 2 star anise; 2 cardamom pods; 1 cinnamon stick; salt and black pepper; 400 g lamb cut into cubes; griddle bun (roosterkoek); sambals handful of chopped cherry tomatoes with a ¼ finely chopped red onion, 15 ml chopped coriander and a squeeze of lemon juice)

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Ingredients (17)

For the marinade

5 ml	oil
1/2	red onion — cubed
5 ml	curry powder
5 ml	turmeric
2.5 ml	cinnamon
1/3 cup	brown vinegar
1/3 cup	water
1/4 cup	smooth apricot jam
5 ml	cornflour — mixed with 1/4 cup water
1	bay leaf
2	star anise
2	cardamom pods
1	cinnamon stick
	salt and black pepper

400 g	lamb — cut into cubes
	griddle bun (roosterkoek)
	sambals — handful of chopped cherry tomatoes with a ¼ finely chopped red onion, 15 ml chopped coriander and a squeeze of lemon juice)

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Method:

Fry the onion in the oil on a low heat until caramelised then add the curry powder, turmeric and cinnamon and fry for a minute.

Add the rest of the ingredients and let simmer on a low heat until thickened.

Pour the marinade over the lamb leg cubes in an airtight container and leave to marinate in the fridge for at least 12 hours. You can marinate them for up to 72 hours.

Place five to six cubes of marinated meat onto a soaked skewer and either cook until medium well on the braai or in a hot pan.

Brush over some extra marinade everytime you turn the sosaties. Because of the sugar in the marinade it burns easily so watch out.

Wrapping a roosterkoek around a warm sosatie, pull the skewer out so that the meat stays behind in the roosterkoek. Add some sambal and enjoy!

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.