SOSATIES 1
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With their traditional curry marinade, sosaties conjure up the exotic flavours of the East Indies.
Many of the spices and flavourings introduced by Malay cooks are still evident in our cooking today.
Ingredients
75ml (6T) smooth apricot jam or chutney
25ml (2T) brown sugar
3 cloves garlic
12.5ml (1T) corn flour
2 bay leaves
25ml (2T) medium curry powder
Mixture of 125ml red wine vinegar and 125 ml water
12.5ml salt
5ml pepper
3 onions, quartered
1kg leg of lamb, cut into 2.5cm cubes
1kg pork, cut into 2.5cm cubes
250g dried apricots
125ml mutton fat, cubed
2 green peppers, quartered
1 pkt. Wooden skewers, soaked in water
Directions
Combine apricot jam, sugar, garlic, corn flour, bay leaves, curry powder, vinegar and water mixture, salt and pepper and add onion quarters.
Cook until slightly thickened.
Place lamb and pork cubes in mixture and marinade for 4 hours in a cool place, turning 2 - 3 times.
Soak apricots in water until plump.
Remove meat from marinade and threat onto skewers alternating with mutton fat, apricots, green pepper and onions quarters.
Grill over coals until done.
Serves 6 - 8
NOTE: Beef steak can also be used - but not traditional.
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