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Dish of 06 Oct 2009
LAMB AND PORK SOSATIES
8 servings
Making your own sosaties are well worth the effort. Be sure to marinate the meat for at least two days and soak the wooden skewers in water for an hour before threading the meat onto them. It will prevent the skewers from burning over the braai during the cooking process.
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800 gm boned leg of lamb, cut into 2,5 cm cubes
300 gm pork belly, cut into 2,5 cm cubes
75 ml (5 tablespoons) smooth apricot jam
45 ml (3 tablespoons) tamarind paste
30 ml (2 tablespoons) white vinegar
30 ml (2 tablespoons) grated fresh ginger
4 garlic cloves, minced
30 ml (2 tablespoons) curry powder
10 ml (2 teaspoons) turmeric
30 ml (2 tablespoons) brown sugar
15 ml (1 tablespoon) salt
5 ml (1 teaspoon) white pepper
15 ml (1 tablespoon) vegetable oil
2 large onions, cut into wedges
200 gm dried apricots
bamboo skewers
1. Place the meat cubes in a large stainless steel container.
2. Mix the apricot jam, tamarind paste, vinegar, ginger, garlic, curry powder, turmeric, brown sugar, salt and pepper until smooth and add to the meat. Toss to coat the meat well, cover and refrigerate for 2 days. Stir twice a day.
3. Two hours before threading the meat onto the skewers, lightly fry the onion wedges in the oil. Drain, cool and add to the meat. Soak the apricots in a bit of water if they are not soft. Soak the skewers in water.
4. When you are ready to cook, thread cubes of the meat, apricots and onions onto the skewers. Cook over the braai to your liking.
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