(Makes 12)
To serve:
Pap and curry sauce (see recipe below)
Green salad
For the marinade you’ll need:
4 onions; quartered
Fresh lemon or orange leaves
3 tbsp. smooth apricot jam
12 fresh lemon leaves; bruised
1 tbsp. turmeric
6 tbsp. mild curry powder
1 tsp. Worcestershire sauce
½ cup milk
2 tbsp. brown sugar
1 tsp. ground coriander
1 cup apple cider vinegar
1 small knob fresh root ginger; sliced
1 tsp. ground cinnamon
2 bay leaves
Salt and pepper
To make the marinade, combine all of the ingredients in a non-metallic bowl. Toss the deboned and cubed leg of lamb meat through the marinade to coat evenly, cover and refrigerate for at least 2 days (or up to 5 days).
For the sosaties you’ll need:
2 kg Certified Natural leg of lamb; deboned and cut into 2,5 cm cubes
24 dried apricots
2 packets bacon; cut into strips
12 peppadews
Fresh lemon or orange leaves
12 wooden skewers
Before assembling your sosaties, soak the skewers in freshly boiled water until water has cooled. Now, carefully thread your succulent lamb cubes, onions from the marinade, bacon, dried fruit, lemon or orange leaves and peppadews onto your skewers, one by one, until all the lamb cubes have been used.Return to the marinade until ready to braai.
Braai over hot coals until brown on the outside, but still juicy and pink on the inside.Serve with pap smothered in a delicious curry sauce and a crisp green salad.
Mild creamy curry sauce:
2 tbsp. vegetable oil
2 onions; sliced
1 tbsp. curry powder
2 tbsp. cake flour
1 tbsp. sugar
2 tbsp. vinegar
2 tbsp. peach or apricot chutney
2 cups chicken stock
Pinch of salt
Heat oil in a saucepan set over moderate heat. Fry the onions and curry powder until the onions are soft and translucent. Add the flour and stir until lightly browned. Add the sugar, vinegar and chutney. While stirring, gradually add the chicken stock. Bring to the boil for 2 min. Taste and season with salt if necessary.
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