Method:
1. Fry the onions in the oil for about 4 minutes until they are soft and golden but not brown.
2. Add the garlic, ginger, curry powder and turmeric, and fry for another 2 minutes.
3. Stir in the vinegar, jam and salt and heat until boiling.
4. Remove from the heat and let the marinade cool down to room temperature. This takes a few hours.
5. Prepare the meat: Debone the lamb and remove all silver skin and sinews. Then cut the meat into cubes of about 3 × 3 cm, but remember this is not an exact science. You can also ask your butcher to prepare 2 kg of meat in this manner.
6. Place the cubed meat into a marinating bowl, add the torn bay leaves and pour the cooled-down marinade over the meat. Toss thoroughly and make sure you coat all the meat. Cover the bowl.
7. Marinate for at least 12 hours, but 2 or 3 days is better. Stir the meat every 8–12 hours during this time.
8. Skewer the meat while the fire is burning. If you like, you can also add dried apricots and pieces of onion and peppers between the meat cubes when you are skewering.
9. Braai for about 10 minutes over hot coals, turning a few times. The easiest way to do this is to clamp all the sosaties in a closed, hinged grid.

The sauce takes a few hours to cool down to room temperature. It is a good idea to make the sauce in the evening, let it stand overnight, and then pour the marinade over the meat the next morning.

The classic curry sosatie is made with lamb but there are other options. A combination of lamb, beef and pork is also good. Try to alternate between the different types of meat when you skewer them, but don’t be too fussy about it. The recipe also works well with venison and I’ve made some very tasty sosaties using this marinade with a half-and-half mix of lamb and springbok.