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“Lockdown day #213. Venison (kudu) sosaties in curry sauce; venison(eland) wors; veggie sosaties. Used my kudu precut biltong meat to make sosaties as it’s too hot to make biltong. Let’s see how it tastes!”

  • 1 kg kudu meat, sinew removed and cut into 3 cm cubes
  • Curry sauce for sosatie marinade:
  • 30 ml olive oil
  • 20 ml butter
  • 3 onions, finely chopped
  • 3 garlic cloves, finely chopped or crushed
  • 3 cm fresh ginger, grated
  • 50 ml curry powder
  • 5 ml turmeric
  • 10 ml sugar
  • 250 ml white vinegar
  • 200 ml peach chutney
  • 100 ml apricot jam
  • 15 ml soya sauce
  • 5 ml caraway seeds
  • 20 ml hot peppadews (bottled variety), finely chopped
  • quarter of a preserved lemon, thinly sliced skin and all
  • 6 bay leaves, crushed
  • 3 heaped tablespoons of Greek double cream yogurt

Fry onions in oil and butter until soft. Add garlic, ginger, curry powder, turmeric, sugar and caraway seeds and fry for a few minutes while stirring. Add everything except the Greek yogurt and bring to boil. Remove from heat, pour into glass or ceramic dish and allow to cool to room temperature. Stir the Greek yogurt through and put the cubes of meat into the marinade making sure every piece is coated. Cover with cling wrap and keep in fridge for 6 – 24 hours.

Thread the meat onto metal skewers with onion slices and soft dried apricots in between. Place sosaties in a braai grid and braai for about 10 minutes turning once. Do not discard the marinade. Put in pot and bring to the boil while stirring. Serve it with the sosaties.

Recipe and photo: Elsabie Templeton

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