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Curried Lamb Sosaties

120 Minutes
12 Servings
32 Ingredients


Marinated just the way you like it, these curry lamb sosaties will be an instant favourite. Dried fruit and bacon add a distinct, but not overwhelming, flavour to this well-loved braai essential.


For the sosaties:

1. Before assembling your sosaties, soak the skewers in freshly boiled water until the water has cooled.

2. Now, carefully thread your succulent lamb cubes, onions from the marinade, bacon, dried fruit, lemon or orange leaves and peppadews onto your skewers, one by one, until all the lamb cubes have been used.

3. Return to the marinade until ready to braai.

4. Braai over hot coals until brown on the outside, but still juicy and pink on the inside.

5. Serve with pap smothered in a delicious curry sauce and a crisp green salad.


For the marinade:

1. To make the marinade, combine all of the ingredients in a non-metallic bowl.

2. Toss the deboned and cubed leg of lamb meat through the marinade to coat evenly.

3. Cover and refrigerate for at least 2 days (or up to 5 days).


For the mild & creamy curry sauce:

1. Heat oil in a saucepan set over a moderate heat.

2. Fry the onions and curry powder until the onions are soft and translucent.

3. Add the flour and stir until lightly browned.

4. Add the sugar, vinegar and chutney.

5. While stirring, gradually add the chicken stock.

6. Bring to the boil for 2 min.

7. Taste and season with salt if necessary.

Nutritional Information

Not Available


For the sosaties:

• 2 kg Certified Natural leg of lamb; deboned and cut into 2.5 cm cubes

• 24 dried apricots

• 2 packets bacon; cut into strips

• 12 peppadews

• Fresh lemon or orange leaves

• 12 wooden skewers


For the marinade:

• 4 onions; quartered

• Fresh lemon or orange leaves

• 3 tbsp. smooth apricot jam

• 12 fresh lemon leaves; bruised

• 1 tbsp. turmeric

• 6 tbsp. mild curry powder

• 1 tsp. Worcestershire sauce

• ½ cup milk

• 2 tbsp. brown sugar

• 1 tsp. ground coriander

• 1 cup apple cider vinegar

• 1 small knob fresh root ginger; sliced

• 1 tsp. ground cinnamon

• 2 bay leaves

• Salt and pepper


For the mild and creamy curry sauce:

• 2 tbsp. vegetable oil

• 2 onions; sliced

• 1 tbsp. curry powder

• 2 tbsp. cake flour

• 1 tbsp. sugar

• 2 tbsp. vinegar

• 2 tbsp. peach or apricot chutney

• 2 cups chicken stock

• Pinch of salt


To serve:

• Pap and curry sauce (see recipe below)

• Green salad