Easy Food Recipes and Cooking - Lamb Sosaties
10 - 12 Sosaties
• 1,5 kg deboned leg of lamb, diced
• 8 pieces deboned pork rib, diced
Marinade
• 30 ml sunflower oil
• 2 – 3 onions, sliced
• 3 garlic cloves, crushed
• 30 ml mild curry powder
• 15 ml turmeric
• 2 – 3 bay leaves
• 5 ml ground ginger
• 30 ml fine apricot jam
• 350 ml white wine vinegar
• salt and freshly ground black pepper to taste
• 500 ml milk
Make the marinade first. Heat the oil in a pot and sauté the onions and garlic until softened but not browned. Add the curry powder and fry for about 2 minutes. Add the rest of the ingredients, except for the milk, and cook for about 10 minutes. Remove the pot from the heat and add the milk. Allow to cool. Don’t be alarmed – the milk will split and it might not look too good, but this is what’s supposed to happen. Place the meat in a large bowl, pour over the marinade and refrigerate overnight. Thread the lamb and pork pieces
onto sosatie sticks. Reheat the marinade and simmer for about 15 minutes until it’s no longer split. Allow to cool and brush over the sosaties while braaiing.