Blog BRAAI DAY #3: CURRIED LAMB SOSATIES ON THE BRAAI

BRAAI DAY #3: CURRIED LAMB SOSATIES ON THE BRAAI

15 August 2018

BRAAI DAY #3: CURRIED LAMB SOSATIES ON THE BRAAI

We thought long and hard about the meat we’ll be serving for our Heritage Day braai feast. Would it be a whole fillet of beef? Perhaps a braaied chicken flattie? But in the end we knew we had no choice, it just had to be that South African classic – curried lamb sosaties.

Fabulously generous chunks of prime Karoo (of course!) lamb is lovingly marinated overnight in a tangy sweet and sour curry sauce. Then onto sosatie sticks the lamb goes along with pickling onions, dried apricots or peaches and bay leaves. This is not just a sosatie. It’s a ‘supersatie’.

For serving, have a bit of Braai Day fun with a play on a tabletop hibachi grill. Place bay leaves in the bottom of an enamel ‘skottel’ and dot a few odourless tealights in between. Place a braai grid over it and place the sosaties on it. It’s festive Braai Day fun and has the added benefit of keeping the sosaties warm.

-What You Need-

For the marinade~

1 large onion, chopped

1 clove garlic, minced

2 tsp grated fresh ginger

3 Tbs Cape Herb & Spice Garam Masala Curry Blend

½ cup brown vinegar

¼ cup fine apricot jam

2 bay leaves (dried or fresh)

Vegetable oil, for frying

For the sosaties~

1 kg lamb cubes

Small pickling onions, peeled

Dried apricots or peaches, soaked in lukewarm water for 10 minutes

Fresh bay leaves (optional)

-What To Do-

To make the marinade, fry the chopped onion in 2 tablespoons vegetable oil until soft. Add the garlic, Cape Herb & Spice Garam Masala Curry Blend and ginger and fry over gentle heat for a further minute. Add the vinegar, jam and bay leaves and stir until the jam has dissolved. Allow to cool completely. Pour marinade over the lamb cubes, cover and refrigerate overnight or up to 24 hours. Thread the lamb cubes onto sosatie sticks along with pickling onions, dried apricots or peaches and bay leaves. Lightly salt them before they go on the braai. As the marinade contains sugar, it’s important to braai these sosaties over relatively cool coals.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za