A best of both braai for the final – Karoo Curry Kebab

I wondered what would be the perfect dish for next weekend’s Currie Cup final between the Sharks and Province. What is unique to these regions and for what kind of cuisine are they famous for… The answer is –  Curry & Snoek.

Durban’s curry and a Cape snoek will probably be the best fusion-like Currie Cup dish, but sorry I’m not into curry fish so I’d rather through something on the coals that is a bit meatier.

So what about a Karoo Lamb Curry Kebab (sosatie)? This is a best of both regions dish? And then we can make our own Curry (Cup) Kebab.

Recipe: Curry Lamb Kebabs 


– 500 grams lamb cut into cubes

– 1 onion

– 1 tablespoon of curry powder

– 2 teaspoons of paprika

– 2 tablespoons lemon juice

– 1 tablespoon of chilli powder (optional)

– pinch of salt

– wooden sticks for the kebabs


Start by chopping the onion finely and placing into a mixing bowl. Add the chilli powder with the of curry powder. Add paprika and the lemon juice, mix thoroughly.

Put the lamb squares into the mixing bowl and mix each piece so it is well marinated.

Sprinkle over a little salt and leave the mixing bowl in the fridge over night

Braai it your way!

Source: bonfeu-bbq.com



One Response to “A best of both braai for the final – Karoo Curry Kebab”

  1. Sounds great… will definitely try it!!!

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