KAROO SOSATIES

1.5 kg leg of lamb, steak or chicken (cut into blocks – 4 by 4 cm)
1 kg bacon, cut into the same size as chosen meat (when you ask the butcher for this, they normally give quite a sizeable piece, which is enough but, you can judge for yourself)
5 ml rosemary chopped fine (again, you can add more if you like)
4 garlic cloves, crushed
4 bruised lemon or lime leaves (if you can get lemon grass – that’s even better)
10 ml to 15 ml salt
crushed fresh ginger (about 5 cm)
5 ml pepper (you can add more for your own preference)
zest of 1 lemon
125 ml milk

Combine the above ingredients in a dish that can be sealed and let marinade overnight.

Stage 2:

Remove meat from milk marinade after standing overnight.

3 onions cut into 4 x 4 cm blocks
125 ml brown vinegar
125 ml water
100 ml sugar (I use brown sugar but you can also use white)
5 ml salt
45 ml apricot jam
45 ml chutney of your choice
16 ml mild curry powder
5 ml turmeric

Combine the above ingredients and fry in a bit of olive oil for about 5 to 10 min.
Start by frying the onions, spices, and sugar (this is an important step as it releases the flavor of the spices).
Then add the jam, chutney, and water.
Pour the marinade over the meat and start skewering your meat, onion, and bacon (in that order).
Once skewered, allow to stand in marinade in the fridge for 2 to 3 days.
Then… .enjoy once cooked any way you like i.e. braaied, baked, grilled… it’s up to you.

Recipe and photo: Carol-Ann Judd