CAPE MALAY SOSATIES (CURRIED KEBABS)
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Sosaties are kebabs or kabobs as they are also known, marinated for a few days in a thick, sweet curry sauce. The lengthy duration of marinating ensures that the meat is tender, and the aroma that wafts from an open barbecue is so divine that you will have the neighbours popping in to visit on the offchance of an invitation to dinner! Sosaties can be made using pork, mutton, lamb or chicken marinated in the same sauce and are a delicious and popular choice at barbecues or \"braais\" as they are called here in South Africa.
(Makes: 4-6 Servings)
Ingredients
2 pound loin mutton
2 large onions, peeled and sliced
1 teaspoon ground ginger
2 teaspoons coriander seeds
2 teaspoons crushed chilli
30 dried apricots
2 tablespoons seedless raisins
1 teaspoon green ginger, finely grated
4 tablespoons good quality curry powder
1 tablespoon brown sugar
2 tablespoons butter
350ml (1 1/3 cups) good quality dry white wine
Salt and freshly ground white pepper
Directions
Cube the mutton into 2 inch squares. Sprinkle with ginger and season.
Lay in the bottom of a glass dish with a fitting lid.
Braise one onion and spread over the mutton.
Add a layer of apricots and raisins.
Braise the second onion with the coriander seeds, chilli, green ginger and curry powder.
Remove from the heat and add the sugar, butter and wine.
Bring to the boil and remove from the heat.
Pour over the meat and other layers of ingredients in the dish.
Cover with a lid and keep refrigerated for 3-4 days.
To cook, thread the meat and apricots alternately on skewers.
Reserve the marinade and boil until thickened.
Grill the sosaties, turning constantly to prevent burning.
Traditionally served with yellow rice and raisins and the boiled marinade.
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