Lamb sosaties with curried Rooibos marinade and fresh citrus
The flavours of Rooibos and citrus are synonymous with South African winter and paired here with Karusaf Karoo lamb makes for anything but boring winter food. Karusaf lamb sosaties are pre-marinaded and are beautifully soft and tender and I add the Rooibos for extra flavour. I have used their cocktail sosaties which allows for interesting plating. Marinade the meat for at least two days in advance to get the most out of this dish. Serve with some orange sweet potatoes and fresh coriander for a carb clever alternative.
Servings Prep Time
4-6people 45minute
Cook Time
Servings Prep Time
4-6people 45minute
Cook Time
  • 1kg Karusaf cocktail sosaties
  • 2 Onionschopped
  • 1tablespoon vegetable oil
  • 125ml water
  • 6bags rooibos tea
  • 1tablespoon of your favourite curry and preferred strength
  • 7,5ml turmeric powder
  • 2tablespoons sugar
  • 125ml chutney
  • 200ml brown vinegar
  • 125ml dried peaches
  • 10ml corn starch mixed with some water
  1. Place onions, water and Rooibos tea in a pan and bring to the boil, cook until all the liquid has evaporated, remove the tea bags, add the oil and brown the onions slightly.
  2. Mix together the curry, turmeric, sugar, chutney, brown vinegar, dried peaches and corn starch.
  3. Add to the onions and bring to the boil. Let it cool and in a deep airtight container place the lamb sosaties, and marinade for at least two days. Remove from the marinade, cook in the oven, roast in a pan or grill on the open fire, cook the remaining marinade and serve with the sosaties and roasted orange sweet potato and slices of fresh tangerines, oranges and grapefruit for extra flavour and colour.