Curry Lamb Kebabs (sosaties)

Here is a recipe you can start making today, if you are going to braai this Easter Weekend. And, Jeanne-Marie Coetzer DeWet says this is exactly what her family is going to be doing. They also enjoy preparing together – dad and son braai the meat and mom and daughter make the salad!

Meat

Use cubed leg of lamb and sheep tail fat

Marinade

4 Onions cut in rings
30ml Apricot Jam
25ml mild curry powder

10ml Salt
10ml turmeric
4 bay or lemon leaves
50ml sugar
275ml grape vinegar
Pepper to taste

125ml water
20ml corn flour

Method

1) Fry onions and add spices.

2) Mix corn flour with vinegar and water.

3) Add sugar and jam.

4) Add mixture to onions and let thicken while stirring.

5) Add bay leaves.

6) Set aside to cool.

7) Place cubed meat and cold marinade in a closed container and store in fridge for three days, stirring daily.

8) Make the kebabs and braai or freeze to use later.

*Can also be used as marinade for chops.

Jeanne-Marie Coetzer DeWet bags R1500 cash for sending in this delicious treat! If you’d also like to be a winner, enter your best lamb or mutton recipe by sharing it with #lambfeastonfire to OFM’s Facebook page (OFM, the sound of your life) or Whatsapp 084 222 9497 (data rates apply).