Old School Curried Lamb Sosaties

Old School Curried Lamb Sosaties

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Servings: 4 People

Course: Main Course

Method

Old School Curried Lamb Sosaties
Slow marinated lamb sosaties with rich curried flavour, sweet sticky apricot glaze and smoky braai finished onions the traditional South African way 👀
Serves a family of 4
🛒 Ingredients
• 1.5 kg lamb leg or shoulder, cubed
• 3 onions, sliced
• 1 packet dried apricots
• 3 tbsp olive oil
• 2 tbsp BlixSam Borrie Pot Spice Blend
• ½ tsp BlixSam Mirchi Fire Spice Blend
• 1 tsp cumin
• 1 tsp turmeric
• 2 garlic cloves, crushed
• 2 tbsp apricot jam
• 2 tbsp brown sugar
• ½ cup vinegar
• ½ cup water
• ½ cup beef stock
• 2 tbsp Worcestershire sauce
• Salt and black pepper to taste
• Wooden sosatie sticks
👨‍🍳 Method, Layered the BlixSam Way
1. Build the old school curry marinade
In a large bowl combine:
• Olive oil
• BlixSam Borrie Pot Spice Blend
• BlixSam Mirchi Fire Spice Blend
• Cumin
• Turmeric
• Garlic
• Apricot jam
• Brown sugar
• Vinegar
• Water
• Beef stock
• Worcestershire sauce
Mix until fully combined.
2. Bloom the flavour foundation, Sam’s signature move
Heat a pan over medium heat.
Add a small drizzle of olive oil and the sliced onions.
Cook slowly until softened and lightly golden.
Add a small sprinkle of BlixSam Borrie Pot Spice Blend and cumin directly into the onions and allow the spices to bloom into the oil for deep layered flavour.
Remove from heat and allow to cool slightly.
3. Marinate for 2 days
Add the cubed lamb, onions and dried apricots into the marinade.
Mix thoroughly so every piece is fully coated.
Cover and refrigerate for 2 days.
This slow marinade gives the lamb deep traditional sosatie flavour while helping tenderise the meat beautifully.
4. Build the sosaties
Thread the lamb, onions and apricots onto skewers in layers.
Alternate ingredients evenly for balanced flavour and beautiful caramelisation on the fire.
5. Prepare the fire
Prepare medium coals with steady heat.
Avoid aggressive flames as the apricot sugars can burn too quickly.
This recipe works best over slower controlled braai heat.
6. Braai the sosaties slowly
Place the sosaties over medium heat and braai slowly while turning often.
Baste lightly during the final stages of cooking using leftover marinade.
The apricots and onions should caramelise beautifully while the lamb develops smoky charred edges and a rich sticky glaze.
Braai until the lamb is juicy, tender and deeply glazed.
7. Rest and serve
Allow the sosaties to rest for a few minutes before serving.
Serve hot with yellow rice, roosterkoek or braai potato salad.
👉 Want this flavour at home? 👇
Get the exact spices used in this recipe:
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Or shop online: http://www.blixsamfoodco.com
It’s BlixSam’s Lekker 😄
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