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MARINADE (South Africa)

2 huge onions, chopped
1 huge clove of garlic, crushed
15 ml oil
250 ml beefbroth
125 ml wine vinegar (white for mutton, red for steak)
250 ml tomato ketchup
15 ml worcestersauce
5 ml salt
2 ml tabascosauce
15 ml brown sugar
1 ml ground cloves
1 ml ground ginger
30 ml fruit chutney
30 ml dark brown sherry (optional)
125 ml milk

Mix all ingredients and use as marinade. If used for sauce over
patties, please cook till onions are done, or else you can saute
the onions and garlic before putting it into the marinade, and only
heat up the sauce before serving it with the burgers. If used for
marinade, put meat overnight in it and remove just before barbequing
it over hot coals. Baste frequently while roasting it over coals.
If used to make a leg of lamb in the oven, put the leg of lamb in
it and bake in sauce till tender and done. Serve this with maize
bread and a green salad.

(This is fine for mutton and can also be used cooked as a sauce
for hamburger patties and for making a leg of lamb in a casserole
in the oven)

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