Nothing beats a lekker sosatie on the braai, whether your sosaties are accompanied by some wors, braaibroodjies or a lekker old school tamatie and onion salad – it doesn’t matter, because a sosatie goes great with anything.
- 500g boned shoulder or leg of lamb, cut into 25mm cubes
- 2 large onions, one sliced into rings, the other chopped finely
- 50ml olive or cooking oil
- 4 peeled and crushed garlic cloves
- 1T curry powder
- 1t Tumeric
- 1t brown sugar
- 4 crushed bay leaves
- 1T lemon juice, plus two lemon cut into small wedges
- 120ml of meat stock
- 125g packet of dried apricots
- 1 green pepper cut into blocks the same size as the meat cubes
- A good blob of butter
- Wooden skewer sticks (you can buy them from most supermarkets)
Place the meat in a non-metal bowl with the bay leaves at the bottom. Heat the butter in a saucepan and saute the chopped onion, garlic and curry powder for a few minutes.
- Add the Tumeric, lemon and meat stock, bring to the boil.
- As soon as the marinade comes to the boil, pour it over the meat.
- Allow to cool and place in fridge overnight.
- When ready to cook skewer the meat, apricots, green pepper and onion rings onto the sticks.
- Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring to the boil and serve warm with the sosaties and lemon wedges.
- To prepare the sosaties you can either grill them under a very hot grill for about 10 minutes, or braai them over very hot coals, turning them as you go along.
- Serve with the lemon wedges and for side dishes you can make a bowl of fluffy white rice, potato salad, baked potato or small jacket potatoes and crispy bread to soak up the sauce.
NOTE: If you like hot food, add more garlic, a few crushed chillies, crushed curry leaves and a sprinkling of peri-peri powder to the marinade.
Recipe from Rainbow Nation