Sosaties
Sosaties- skewered meat marinated in a curry sauce -formed pan of the rijsttafel of java, an elaborate banquet which always included at least two meat dishes, one fish course and a curry dish, as well as several vegetables, served on cooked rice and mixed with a strong curry sauce. Today we tend to cook sosaties over the coals, and any braai cook worth his or her salt has a 'secret recipe 'for the marinade.
MARINADE
- 75 ml smooth apricot jam 25 ml brown sugar
- 3 cloves garlic, crushed 15 ml cornflour
- 2 bay or lemon leaves
- 25 ml curry powder
- 25 ml wine vinegar
- 10 ml salt
- 5 ml milled pepper
Sosaties
- 3 medium onions, quartered
- 1,5 kg leg of lamb, cut into 2,5 cm cubes
- 1 kg pork, cubed
- 250 g dried apricots
- 125 ml cubed mutton fat
Combine all the ingredients for the marinade in a saucepan and add the onion quarters. Bring to the boil and boil for 5 minutes, or until slightly thickened, stirring occasionally. Transfer the marinade to a large dish. Add the lamb and pork cubes and marinate them for 4 hours (or overnight) in a cool place, turning 2-3 times. Soak the apricots in water to cover until plump, then drain. Remove the meat from the marinade and thread it onto skewers alternately with the mutton fat, apricots and onion. Braai the sosaties over moderate coals, or grill in the oven, turning frequently, for 25 minutes, or until cooked.
Serve with Crumbly Mealie Porridge.
SERVES 6-8