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Lamb sosaties |

sosaties

Sosaties

Summer is here and a braai is just not quite the same without lamb sosaties. Here is a really fantastic sosatie recipe that you will want to print and keep for your weekend braais. This sosatie recipe uses dried apricots on the skewers but you don’t have to use them, they are just as good without. For me sosaties should not be hot so I use mild curry powder.(makes 8 sosaties) Feel free to double it up.

What you need

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.

Yummy I tell you. (You can also use this sosatie recipe on chicken, it tastes marvelous as well)

Try the Bobotie recipe and the Pork rib marinade if you like this type of Traditional SA food.



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8 Responses to “Lamb sosaties”

  1. Max says:

    It have taken me quite a few years to find out what is the difference between a sosatie and a kebab. They both look the same thing. At a stage I believed that it is the same thing but two different names. Studying recipes on the internet I have finally come to the conclusion that a sosatie have curry as one ingredient and a Kebab have no curry in the recipe.

    • Graham says:

      Hi Max, thats quite right a sosatie has a curry marinade and often includes dried apricots between the meat peices but essentially the same as a kebab. Cheers for now G

  2. Excelda says:

    I am looking for a recipe that appeared in a magazine during 1981/82/83 for a sosatie sauce. One of the ingredients was “Royco Beef & Tomatoe Soup Powder”. Can you please help me?
    Thanks

    • Graham says:

      Hi Excelda, that’s a long time ago and was more obsessed with girls than food at that time….. I can’t help I’m afraid, anyone else? Cheers G

  3. Desire says:

    Hi Graham

    I just want to thank you for all the updates and meal suggestions especialy before a weekend. It is much appreciated.

  4. Beatrice says:

    Hi G

    Thanx for the reciepe,i will defenatly try it out on my house warming party

    Regards
    Bea

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