Sosaties

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Lamb

By Food24 November 03 2009
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Ingredients (18)

500.00 g lamb — leg, cubed
500.00 g pork — leg, cubed
CURRY MARINADE
2.00 onions — large, sliced
30.00 ml sunflower oil
125.00 ml water
30.00 ml curry powder — mild
15.00 ml turmeric
15.00 ml cornflour
salt and freshly ground black pepper — pinch
15.00 ml ginger — ground
10.00 ml Worcestershire sauce
25.00 ml nutmeg — ground
500.00 ml vinegar — red or white
80.00 g sugar — granulated
125.00 ml wine — red
100.00 g apricots — dried
lemon leaves — handful
6.00 bay leaves
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Method:

1. In a large frying pan, sauté onions in oil until just soft but not coloured.
2. Add water, simmer for 2 minutes.
3. Combine curry, turmeric, cornflour, salt and pepper, ginger, Worcestershire sauce, nutmeg, vinegar and sugar. Mix well, add to onions, and cook for 5 minutes.
4. Add wine and apricots, cook for 2 minutes, then cool completely.
5. Add lemon leaves and bay leaves to marinade and pour over cubed meat. Leave meat to marinade for 2 to 3 days, turning meat once a day.
6. Thread meat cubes onto wooden or metal skewers, alternating with onion quarters and apricots. Braai sosaties over cool coals for approximately 20 minutes. Serve immediately with steamed mealie bread (see recipe).



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