Curried sosaties

By Sonja Jordt | Published 1 February 2011

Sosaties are brilliant for a braai on your weekend getaway.

Prepare the ingredients a day in advance so the meat is well marinated by the time you braai.

You need (for 8–10 people)
• 2 tablespoons oil
• 2 onions, chopped
• 3 garlic cloves, bruised
• 1 red chilli, seeded and chopped
• 2 tablespoons mild curry powder
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• 3 bay leaves (for the marinade)
• 1 piece of fresh root ginger (as big as your thumb), grated
• ¼ cup apricot jam
• 1½ cup wine vinegar
• 2 cups buttermilk
• 1½kg lamb, mutton or pork, cut into 2,5cm cubes
• soft dried apricots
• bay or lemon leaves (for the skewers)

Here’s how

The night before
1. Heat the oil in a pot and sauté the onions and garlic until tender.
2. Add the curry powder and fry for another 2 minutes.
3. Add the chilli, spices, bay leaves, ginger, jam and vinegar, and simmer for 10 minutes.
4. Remove from the heat, allow to cool, then stir in the buttermilk.
5. Put the meat in a non-metallic bowl (a Tupperware container with a sealed lid works best). Pour the marinade over the meat and leave it in the fridge for 24 hours.

At the braai
1. Thread the meat cubes, dried apricots and bay or lemon leaves onto the skewers.
2. Braai the sosaties over mediumhot coals until cooked. Baste the meat regularly.

GO! says: Make potato salad and rosemary flatbread to go with the sosaties.

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