Mutton sosaties

Name: Mutton sosaties
Yield: 36 servings
Cuisine: Braai
Ingredients: 150.00 g apricots dried, halved; black tea weak; 1.00 kg onions sliced into rings; 100.00 ml sunflower oil; 10.00 ml curry powder; 10.00 ml black peppercorns; 500.00 ml vinegar; 500.00 ml wine dry white; 30.00 ml brown sugar soft; 30.00 ml jam smooth, apricot; 2.00 kg pork; 2.00 kg mutton or lamb; 500.00 g bacon

36 servings

Rate this recipe

Mutton

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (13)

150.00 g	apricots — dried, halved
	black tea — weak
1.00 kg	onions — sliced into rings
100.00 ml	sunflower oil
10.00 ml	curry powder
10.00 ml	black peppercorns
500.00 ml	vinegar
500.00 ml	wine — dry white
30.00 ml	brown sugar — soft
30.00 ml	jam — smooth, apricot
2.00 kg	pork
2.00 kg	mutton — or lamb
500.00 g	bacon

Tap for ingredients

Method:

Soak the apricots in black tea overnight. Drain. Sauté the onions in oil and remove from the pan. Stir-fry the curry and peppercorns in the same pan. Add the vinegar, wine, sugar and jam. Cool.
Cut the meat into 2,5 cm cubes. Place the meat, onions and apricots in a large container (not aluminium) and pour over the marinade. Marinate for 24 hours in a cool place.
Chop the bacon and thread onto the sosatie skewers, alternating with the meat cubes. Cook over medium-hot coals until done.
Makes about three dozen sosaties.