| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Lamb, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Mutton fillet (leg) |
| 2 |
tb |
Butter or drippings |
| 2 |
lg |
Tablespoons chutney |
| 3 |
|
Onions (chopped) |
| 5 |
|
Or 6 lemon leaves |
| 1 |
tb |
Sugar |
| 1 |
c |
Vinegar (or 1/2 milk) |
| 1 |
tb |
Curry powder |
|
|
Seasoning |
|
|
Corn flour |
INSTRUCTIONS
Cut the meat into cubes of about 1 1/2 inches of fat and lean. Put
into a basin and season with salt and pepper. Lightly brown the
onion in the butter then add the curry powder, sugar, chutney and
vinegar. Simmer for 5 minutes then pour the sauce over the meat,
adding the lemon leaves. Leave in the sauce overnight, then arrange
the meat on skewers, alternating the lean and the fat. Drain out of
the sauce and grill over a clear fire. Bring the sauce in which the
meat was marinated to the boil and thicken with a little corn flour
that has been mixed to a paste with cold water. Pour this over the
soesaties and serve very hot with rice and additional chutney if
desired. Soesaties may be fried, but in that case they should be cut
into somewhat larger pieces and should not be placed on skewers. (If
there is not sufficient fat on the mutton, extra should be used.)
Posted by Stephen Ceideburg November 25 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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