| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb or mutton (beef may also be used) |
| 1 |
kg |
Pork |
| 2 |
|
Big onions |
| 15 |
ml |
Mild curry powder |
| 7 1/2 |
ml |
Turmeric powder |
| 30 |
ml |
Sugar (brown of white) |
| 15 |
ml |
Cornstarch |
| 500 |
ml |
Vinegar (if it is to strong, it may be diluted with water) |
| 125 |
ml |
Stewed dry apricots or apricot chutney |
|
|
A few cruched lemon leaves |
|
|
Salt and pepper |
INSTRUCTIONS
Cut the meat in 2" cubes. Cut onion in slices and put in a pot with a
little water. Cook for about 5 minutes till glassy but still crisp. Drain
the rest of the water, add 30 ml of oil or fat and sautee onions till
lightly brown. Add 250 ml water and simmer till soft. Mix the curry,
turmeric, cornstarch, sugar, 5 ml of salt and vinegar and add to onions.
Mix in the apricots or chutney. Cook for about 3 minutes and remove from
heat. Add the leaves and allow to cool completely. Pour the sauce over the
cubes of meat and marinade for about 24 - 48 hours, stirring it around once
or twice. Season meat with about 10 ml of salt for each 500 g of meat.
Skewer the cubes of meat onto thin sticks (cut specially for this purpose.
I think you will find it in you local supermarket). Use about 6 cubes for
each skewer, and alternate the mutton and pork. Roast over open coals or in
oven. Heat the sauce, cook for about 2 minutes and serve with sosaties.
Chutney can be served with this as well. (Mutton chops can also be
marinated in this sauce and roasted or grilled. Please be carefull as not
to do this over to hot coals as it burns easily. Also very nice if served
with cooked rice) Makes about 10 - 12 portions
Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .
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