African: Lamb Marinade by Recipe Cottage

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	Lamb Marinade

		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)