22 Sep Marinated Lamb Sosaties in Curry Sauce with Cucumber and Mint Raita

Posted at 13:38h in Gin, Lamb, Mains, Nibbles / Amuse-bouche, Recipes, Red Wine, Vegetables by
Marinated Lamb Sosaties in Curry Sauce with Cucumber and Mint Raita
Marinated Lamb Sosaties in Curry Sauce with Cucumber and Mint Raita
Print Recipe
I tasted this unusual take on lamb ribs for the first time in the Northern Cape and I was hooked from the first bite. Plan this dish well in advance and let the meat marinate for at least three days to get the maximum flavour. Make sure you make enough of these delicious treats as they are going to be flying off the fire.
Servings
6-8 people
Servings
6-8 people
Marinated Lamb Sosaties in Curry Sauce with Cucumber and Mint Raita
Marinated Lamb Sosaties in Curry Sauce with Cucumber and Mint Raita
Print Recipe
I tasted this unusual take on lamb ribs for the first time in the Northern Cape and I was hooked from the first bite. Plan this dish well in advance and let the meat marinate for at least three days to get the maximum flavour. Make sure you make enough of these delicious treats as they are going to be flying off the fire.
Servings
6-8 people
Servings
6-8 people
Ingredients
For sosaties
  • 2.5 kg leg of lamb cut in chunks for skewering
  • 2 large onions sliced in rings
  • 3 large onions cut lengthwise for skewering the sosaties
  • 5 cloves garlic crushed
  • 50 ml Canola Oil
  • 2 tbsp medium strength curry powder
  • 2 tsp turmeric
  • 2 tbsp sugar
  • 1 tsp ground ginger
  • 3 tsp corn flour
  • 2 cups white wine
  • vinegar
  • 1 cup dried peaches chopped
  • 2 cups dried peaches for skewering
  • 125 ml chutney
  • 5 pods cardamom crushed
  • 1 handful lemon leaves crushed
  • salt to taste
  • pepper to taste
For cucumber and mint raita
  • 1 large tub double cream yogurt
  • 1 cucumber deseeded, partly peeled and chopped
  • 2 tbsp B-well Canola and Olive oil blend
  • 1 clove garlic grated
  • 1 handful fresh mint chopped
  • salt to taste
  • pepper to taste
Instructions
For sosaties
  1. Skewer the meat, onions and dried peaches onto sosatie skewers.
  2. In a saucepan, cook the onions in a bit of water until glassy and soft. Add the garlic and oil. Brown slightly.
  3. Mix the curry powder, ginger, sugar, corn flour, white wine vinegar, dried peaches, chutney and cardamom pods and add to the onions.
  4. Cook for 5 minutes and let it cool down.
  5. As soon as it has cooled down, add the crushed lemon leaves. Mix well and pour over the meat, keeping it in an airtight container in the fridge.
  6. Marinate for at least three days, turning the meat and the sauce regularly.
  7. Roast over hot coals, seasoning with salt and pepper.
  8. Serve with raita.
For cucumber and mint raita
  1. Empty contents of tub into a mixing bowl.
  2. Add the prepared cucumber and the rest of the ingredients to the yogurt and mix well.
  3. Let it stand for an hour or two and dust with some Sumac powder and garnish with fresh mint.