Sosaties
Ingredients
1kg lamb cut into 1" pieces
500g pork cut into ?" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
? pound dried apricots
? cup dry sherry
500g pork cut into ?" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
? pound dried apricots
? cup dry sherry
Methods/steps
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic
Season with salt and pepper, and toss
In a saucepan, heat the oil
Add the onions and saut? for 5-6 minutes, then add the curry powder and garlic
Saut? for another minute
Add the sugar, tamarind paste, vinegar, and jam and stir well
Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens
This should take about 3 minutes
Cool, then add to the meat and toss well
Marinate for 2-3 days
One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator
Drain meat from sauce and reserve
Thread lamb, pork, and apricots on skewers
Grill over charcoal until browned on all sides
Serve with heated marinating sauce
Season with salt and pepper, and toss
In a saucepan, heat the oil
Add the onions and saut? for 5-6 minutes, then add the curry powder and garlic
Saut? for another minute
Add the sugar, tamarind paste, vinegar, and jam and stir well
Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens
This should take about 3 minutes
Cool, then add to the meat and toss well
Marinate for 2-3 days
One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator
Drain meat from sauce and reserve
Thread lamb, pork, and apricots on skewers
Grill over charcoal until browned on all sides
Serve with heated marinating sauce
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