Back to the braai basics- Lamb sosaties

Ok, it is back to the braai basics. I’ve tried a few braai recipes and most of them turned out to be a winner. For this weekend I’m going to braai one of my old favourite South African sosatie recipes.  

I’m usually mild on the spice/curry, but it’s up to you to increase the ‘woema’ of the spice.

Ingredients

500g deboned and cubed lamb about 3cm cubes (leg or shoulder)
2 Onions, 1 grated and 1 cut into chunks for the skewers
Splash of Sunflower oil, about 2 tablespoons
2 tablespoons butter
2 teaspoons garlic
1 tablespoon curry powder (mild unless you like them hot)
1 teaspoon turmeric
1 tablespoon brown sugar
4 dried bay leaves
Juice of half a small lemon or about 1 tablespoon
100ml beef stock
125g dried apricots
1 large green or red pepper cut into squares (similar size to the meat cubes)
Wooden or bamboo skewers

The process

Soak the skewers in water while you cut up all of the ingredients, then thread the skewers with a piece of meat, an apricot, a piece of green pepper and a piece of onion, repeating until the kewers are full and faily well packed. (If you have fresh bay leaves, add one or two onto the skewers)

Place them in a large dish and prepare the marinade.

In a pan on a medium heat, add the oil and the butter, then add the grated onion, garlic and curry powder. Allow to cook for about 3 minutes or so, stirring every now and then.

Now add the turmeric, the lemon juice and the stock, bring it all to the boil, turn down the heat, add the sugar and bay leaves and simmer for about another 3 minutes stirring constantly. Remove from the heat and allow to cool.

Pour the whole lot over the sosaties, shake them about a bit to ensure that each sosatie is covered with the marinade, then cover with cling film and allow to marinate in the fridge over night.

In the morning, or before you go to bed, give them another shake about to cover the sosaties again.

Braai them over hot coals and serve with a squeeze of lemon juice.

Source: cookbook.co.za

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