09 Jun 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 |
| 4-6 people | 45 minute |
| Cook Time |
| 30 minute |
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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.
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Ingredients
- 1 kg Karusaf cocktail sosaties
- 2 Onions chopped
- 1 tablespoon vegetable oil
- 125 ml water
- 6 bags rooibos tea
- 1 tablespoon of your favourite curry and preferred strength
- 7,5 ml turmeric powder
- 2 tablespoons sugar
- 125 ml chutney
- 200 ml brown vinegar
- 125 ml dried peaches
- 10 ml corn starch mixed with some water
Instructions
- 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.
- Mix together the curry, turmeric, sugar, chutney, brown vinegar, dried peaches and corn starch.
- 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.