Spicy Mutton Kebab Roosterkoek with Caramelised Onion-Tomato Relish
Smoky roosterkoek filled with juicy spiced mutton and a sweet, tangy onion-tomato relish.
This braai favourite brings together three South African classics in one seriously satisfying meal: warm roosterkoek, juicy mutton kebab patties and a sticky caramelised onion-and-tomato relish. The mutton is generously seasoned with fresh herbs, chilli and warm spices before being cooked over the coals, while the homemade roosterkoek gets beautifully smoky and charred on the braai.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Roosterkoek Dough
Combine the cake flour, yeast, sugar and salt in a large bowl.
- 2
Add the vegetable oil, then gradually add enough lukewarm water to form a soft dough.
- 3
Knead for approximately 8–10 minutes, until smooth and elastic.
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Ivana Sanshia’s note
Roosterkoek literally means “grill cake” and is a South African bread traditionally cooked over the coals. The outside should have some smoky char while the inside remains soft and bread-like.
Mutton mince has a richer flavour than lamb mince and works particularly well with the chilli, coriander, cumin, fennel and garam masala in these patties.
The relish should be thick rather than watery. A loose tomato sauce will soak through the roosterkoek too quickly.
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