(Makes about 10 – 12 portions)
- 1 leg of lamb or mutton (beef may also be used)
- 1 kilogram pork
- 2 big onions
- 15 ml mild curry powder
- 7,5 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 of apricot chutney
- a few crushed lemon leaves
- salt and pepper
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 sauté 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
Cook for about 3 minutes and remove from heat. Add the leaves and allow
cooling 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 careful as not to do this over to hot coals as it burns easily.
(Also very nice if served with cooked rice)
Reserving your place in nature is as easy as