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SOSATIES (South Africa)

1 leg of lamb or mutton (beef may also be used)
1 kilogram pork
2 big onions
15 ml mild curry powder
7,5 ml turmeric powder
30 ml sugar (brown of white)
15 ml cornstarch
500 ml vinegar (if it is to strong, it may be diluted with water) 125 ml
stewed dry apricots of apricot chutney a few cruched lemon leaves
salt and pepper

Cut the meat in 2" cubes. Cut onion in slices and put in a pot with
a little water. Cook for about 5 minutes till glassy but still
crisp. Drain the rest of the water, add 30 ml of oil or fat and
sautee onions till lightly brown. Add 250 ml water and simmer till
soft. Mix the curry, turmeric, cornstarch, sugar, 5 ml of salt and
vinegar and add to onions. Mix in the apricots or chutney. Cook
for about 3 minutes and remove from heat. Add the leaves and allow
to cool completely. Pour the sauce over the cubes of meat and
marinade for about 24 - 48 hours, stirring it around once or twice.
Season meat with about 10 ml of salt for each 500 g of meat. Skewer
the cubes of meat onto thin sticks (cut specially for this purpose.
I think you will find it in you local supermarket). Use about 6
cubes for each skewer, and alternate the mutton and pork. Roast
over open coals or in oven.

Heat the sauce, cook for about 2 minutes and serve with sosaties.
Chutney can be served with this as well. (Mutton chops can also
be marinated in this sauce and roasted or grilled. Please be carefull
as not to do this over to hot coals as it burns easily. Also very
nice if served with cooked rice) Makes about 10 - 12 portions


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