Sosaties

The marinade also works well with lamb chops.

Ingredients

3 tablespoons butter
3 large onions – sliced
3 tablespoons curry powder
3 tablespoons whole coriander seeds
3 whole all-spice berries
3 tablespoons soft brown sugar
juice of 3 lemons
375ml brown vinegar or tamarind water
- (for tamarind water – see later how to make this)
1.5kg of lamb, cut into 5cm blocks
24 dried peaches or apricots, soaked in warm water
24 fresh lemon leaves
salt and freshly ground black pepper
12 bamboo skewers, soaked in water

Method

Heat a large saucepan to medium heat. Melt the butter and fry the onions until soft. Add the curry powder, coriander seeds and all spice. Fry until fragrant. Add the soft brown sugar and fry for another 3 minutes, whilst the sugar caramelises. Add the lemon juice and the vinegar or tamarind water. Simmer for 15 minutes. Allow to cool.

In the mean time, prepare the meat, remove any sinew and bone. Leave as much fat as you prefer. Skewer the meat, alternating with peaches or apricots and fresh lemon leaves. Season to taste and arrange in one layer preferably, in a glass, plastic or ceramic container.

Once the marinade has cooled, pour over the meat. Marinade in the fridge overnight, turning 2 or 3 times. Leave in the marinade for up to 3 days for the best flavour. The sosaties also freeze well, uncooked and in the marinade.

Allow to thaw if frozen, and bring to room temperature before braaiing. Braai over moderate coals for about 20 minutes – the meat should be browned on the outside and slightly pink in the middle.

For the tamarind water

To make tamarind water, soak 100g compressed tamarind in 400ml warm water. Once soft, strain through a sieve to remove all of the fibres and seeds. Tamarind adds a fruity acidity to the marinade.