Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.


  • 1 kg lamb mince
  • 1 onion, grated
  • 1 tblsp white wine vinegar
  • 2 tsp ground coriander
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp white pepper
  • 1/4 tsp ground nutmeg
  • 12 rosemary branches or metal or bamboo skewers
  • crusty bread rolls, to serve
  • 2 kg cherry tomatoes, halved
  • 500 g onion, diced
  • 250 ml caster sugar (use your measuring jug to measure by volume)
  • 250 ml white wine vinegar
  • 2 tsp curry powder
  • 2 tsp salt


  • To make the chutney, place the tomatoes and diced onion in a heavy-based pot and simmer for 20 minutes, until softened.
  • Add the sugar, vinegar, curry powder and salt. Slowly bring to the boil, stirring to dissolve the sugar. Lower the heat and simmer until the chutney has reduced and is thick and syrupy. Stir constantly! Depending on how soft the fruit is, this may take up to 1 1/2 hours. Allow to cool slightly.
  • Mix the lamb mince, onion, vinegar and spices together. Mould onto the rosemary branches or skewers in sausage shapes. Cook on a medium-hot BBQ for 3 minutes per side (about 12–15 minutes in total).
  • Serve with crusty bread rolls and plenty of cherry tomato chutney.

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