Cape Malay Sosatie
Total Preparation Time 4+ hours
Cooking time 20 minutes
1kg leg of Lambs, cut in 2.5cm cubes
1kg lean beef, cut in 2.5cm cubes (original recipe it was pork)
125gm mutton fat, cubed
75ml smooth apricot jam (6 tbsp)
25ml brown sugar (2 tbsp)
3 cloves garlic
12.5ml cornflour (1 tbsp)
2 bay leaves
25ml curry powder (2 tbsp)
25ml wine vinegar (2 tbsp)
12.5ml salt (1 tbsp)
5ml pepper (1 tsp)
3 onions, quatered
250ml dried apricots
Combine apricot jam, sugar, garlic, cornflour, bay leaves, curry power, vinegar, salt and pepper and add onion quarters. Cook until slightly thickened. Place lamb and beef cubes in mixture and marinate for 4 hours in a cool place, turning 2-3 time. Soak apricots in water until plump. Remove meat from marinade and thread onto skewers alternately with mutton fat, apricots and onion. Grill over coals until done.
Serve 6-8
