Pork Or Lamb Sasaties
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ceideburg 2, Lamb, Pork | 6 | Servings | |
INGREDIENTS
| 1 | c | Dried apricots |
| Water | ||
| 1/4 | c | Vinegar |
| 2 | T | Curry powder |
| 2 | c | Onions, chopped and cooked |
| clear in 1/4 cup butter | ||
| Salt to taste |
INSTRUCTIONS
Stew a cup of dried apricots until soft, and put through a food mill. Add water to make 1 1/2 cups, then add vinegar, curry powder and onion. Salt to taste. If not hot enough, add a dash of Tabasco or cayenne. Marinate 1 to 1 1/2 inch cubes of pork or lamb or mutton in this for 12 hours, then broil. Use marinade for basting and sauce. From "The Complete Book of Outdoor Cookery" by James A. Beard and Helen Evans Brown. Hayward Daily Review. 7/1/90 Posted by Stephen Ceideburg July 27 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 54.7mg
Potassium: 366mg
Carbohydrates: 19.8g
Fiber: 3.2g
Sugar: 13.9g
Protein: 1.6g