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Recipe
for :
Peter
Thomas describes himself as living "near
Johannesburg in South Africa, am 53 years old
and my interests include photography, web design,
computers and of course, most of all, my online
friends!!"
He
forgot to also mention that he is passionate about
food as well! This is one of his recipes.
This
recipe is for Sosaties - kebabs with a unique
South African flavour!
Ingredients
|
1kg
lamb cut into 1" pieces
500g pork cut into 1/2 cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
1/2 pound dried apricots
1/2 cup dry sherry
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Method
- Place
the lamb and pork pieces in a large bowl that
has been rubbed with the clove of garlic.
- Season
with salt and pepper, and toss.
- In
a saucepan, heat the oil. Add the onions and
sauté for 5 - 6 minutes, then add the
curry powder and garlic.
- Sauté
for another minute. Add the sugar, tamarind
paste, vinegar, and jam and stir well.
- Stir
the cornstarch mixture and add it to the onions,
and cook, stirring constantly, until it thickens.
- This
should take about 3 minutes. Cool, then add
to the meat and toss well. Marinate for 2 -
3 days.
- One
day before preparing the sosaties, combine the
dried apricots and sherry in a small bowl, cover,
and let sit overnight in the refrigerator.
- Drain
meat from sauce and reserve. Thread lamb, pork,
and apricots on skewers.
- Grill
over charcoal until browned on all sides. Serve
with heated marinating sauce.
Peter
Thomas
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