The flavours of Rooibos and citrus are synonymous with South African winter and paired here with Karusaf Karoo lamb makes for anything but boring winter food. Karusaf lamb sosaties are pre-marinaded and are beautifully soft and tender and I add the Rooibos for extra flavour. I have used their cocktail sosaties which allows for interesting plating. Marinade the meat for at least two days in advance to get the most out of this dish. Serve with some orange sweet potatoes and fresh coriander for a carb clever alternative.

Recipe courtesy of MYNHARDT

Print Recipe
Lamb Sosaties with Curried Rooibos Marinade and Fresh Citrus
lamb and citrus sosaties
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
lamb and citrus sosaties
Instructions
  1. Place onions, water and Rooibos tea in a pan and bring to the boil, cook until all the liquid has evaporated, remove the tea bags, add the oil and brown the onions slightly.
  2. Place onions, water and Rooibos tea in a pan and bring to the boil, cook until all the liquid has evaporated, remove the tea bags, add the oil and brown the onions slightly.
  3. Mix together the curry, turmeric, sugar, chutney, brown vinegar, dried peaches and corn starch.
  4. Add to the onions and bring to the boil. Let it cool and in a deep airtight container place the lamb sosaties, and marinade for at least two days. Remove from the marinade, cook in the oven, roast in a pan or grill on the open fire, cook the remaining marinade and serve with the sosaties and roasted orange sweet potato and slices of fresh tangerines, oranges and grapefruit for extra flavour and colour.