Curried Lamb And Onion Sosaties
Curried Lamb And Onion Sosaties
A South African braai favorite, these lamb sosaties are marinated in aromatic Malay curry spices, grilled to perfection, and served with unique accompaniments like banana purée, bruléed baby onions, labneh, and crispy onions. A truly elevated take on a classic dish!
Equipment
Ingredients
For the Lamb and Marinade:
- 1 kg lamb rump cut into 2 cm strips
- Olive oil for cooking
- 180 g onion chopped
- 20 g ginger finely chopped or microplaned
- 60 g garlic finely chopped or microplaned
- 30 g masala spice
- 15 g ground turmeric
- 2 tsp 10 ml white wine vinegar
- 60 g apricot jam
- 15 g salt
- 10 g pepper
For the Bruléed Baby Onions:
For the Crispy Onions:
- 1 large onion thinly sliced
- 1 egg whisked
- 1/3 cup 80 ml flour
- Sunflower oil for frying
- Salt for seasoning
For Serving:
- Chives finely chopped
Instructions
Marinate the Lamb:
- Prepare the marinade:Heat a drizzle of olive oil in a saucepan. Sweat the onion, garlic, and ginger until softened.Add the masala spice and turmeric, and fry until aromatic.Deglaze the pan with white wine vinegar, then stir in the apricot jam. Season with salt and pepper.Let the marinade cool completely.
- Marinate the lamb:Rub the marinade onto the lamb strips. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
Banana Purée:
- Cook the bananas:In a saucepan, sweat the bananas with sugar and butter. Cover with greaseproof paper to allow gentle cooking.
- Deglaze and blend:Deglaze the pan with brandy and ignite to burn off the alcohol.Blend the banana mixture with yogurt until a thick, sauce-like consistency is achieved. Season to taste.
Bruléed Baby Onions:
- Caramelize the onions:Heat olive oil in a pan and place the onions cut-side down. Season with salt and thyme.Add butter and cook until caramelized. Set aside.
Labneh:
- Prepare the labneh:Place the yogurt in a colander lined with cheesecloth over a bowl. Cover and refrigerate overnight to drain.The next day, season the labneh with salt and pepper.
Crispy Onions:
- Fry the onions:Heat sunflower oil in a deep saucepan to 180ºC.Dip the onion slices into whisked egg, coat with flour, and fry in batches until golden brown.Drain on paper towels and season with salt.
To Assemble:
- Cook the lamb:Heat a griddle pan or saucepan with olive oil and cook the lamb strips to your desired doneness (medium-rare recommended).Cut the lamb into 2 cm cubes.
- Skewer the sosaties:Skewer alternating cubes of lamb and halved onions onto the skewers.Dollop labneh and banana purée onto the skewers using a teaspoon.
- Finish and Serve:Top with crispy onions and finely chopped chives. Serve immediately.
Notes
-
Marination Time:
For the best flavor, marinate the lamb overnight. The longer the marination, the more the flavors will penetrate the meat, making it even more tender and flavorful. -
Grilling Tip:
Keep an eye on the lamb while grilling to prevent overcooking. Medium-rare is recommended for juicy and tender lamb, but adjust the cooking time based on your preference. -
Spice Adjustments:
The masala and turmeric provide a warm, aromatic base, but feel free to adjust the spices to suit your taste. You can also add a pinch of chili flakes for extra heat if desired. -
Banana Purée Consistency:
The banana purée should be smooth but not runny. If it becomes too thick after blending with yogurt, you can thin it out with a bit of water or more yogurt. -
Labneh Shortcut:
If you’re short on time, you can skip the labneh-making process and substitute with thick Greek yogurt, seasoned with salt and pepper to taste. -
Crispy Onions:
For ultra-crispy onions, make sure to shake off excess egg and flour before frying. Fry in small batches to avoid overcrowding the pan, which can reduce the oil temperature and make the onions soggy. -
Skewer Alternatives:
If you don’t have skewers, you can serve the lamb cubes and caramelized onions together as a plated dish with the banana purée and labneh on the side. -
Serving Suggestions:
Sosaties pair well with a variety of sides, such as rice, couscous, or traditional South African sides like fufu or roasted vegetables. -
Alcohol-Free Option:
If you prefer not to use brandy in the banana purée, you can substitute with a splash of apple juice or simply skip the deglazing step. -
Make-Ahead:
You can prepare the labneh, crispy onions, and banana purée in advance and store them in the fridge. This makes it easier to assemble the sosaties when ready to grill the lamb.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSodium: 900mgFiber: 4gSugar: 20gVitamin A: 1200IUVitamin C: 25mgIron: 4mg
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