This traditional lamb and pork sosatie recipe features a deeply aromatic, tangy curry marinade balanced with sweet dried apricots. Cured over a few days and grilled slowly over the coals, these skewers deliver an incredible depth of smoky, sweet, and spiced flavour that makes them the highlight of any braai.
Sauté Onions: Fry the finely sliced onions in a pot with a little oil until they are light golden brown.
Mix Dry Ingredients: While the onions fry, combine the crushed coriander, ground spices (cinnamon, curry powder, ground ginger, allspice), brown sugar, cornflour, and salt in a bowl.
Mix Wet Ingredients: In a separate jug, combine the vinegar, red wine, apricot jam, chopped garlic, and fresh grated ginger (if using fresh instead of ground).
Toast Spices: Stir the dry spice mix into the browned onions and fry for one minute to release the aromas.
Simmer Liquids: Reduce the heat and pour in the wet ingredient mixture, along with your choice of citrus leaves or zest. Simmer gently until the sauce thickens.
Balance & Cool: Taste and adjust the seasoning (aiming for a perfect balance of tangy and sweet). Remove from the heat and allow to cool completely.
Finish Sauce: Once cooled, stir in the milk (and a splash of water if needed) until the sauce smoothly coats the back of a spoon.
Prep the Meat: Cube the lamb leg and pork into hearty, bite-sized chunks.
Thread Skewers: Alternately thread the lamb and pork onto skewers, spacing them out with the dried apricots and pieces of raw onion.
Coat & Pack: Roll each assembled skewer generously in the marinade, then layer them into a non-metal container (glass, ceramic, or plastic). Pour any remaining sauce over the top.
Cure: Seal the container tightly and refrigerate for 2 to 5 days. Flip the container upside down once a day to ensure the marinade distributes evenly.
0 servings