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
forgot to also mention that he is passionate about
food as well! This is one of his recipes.
recipe is for Sosaties - kebabs with a unique
South African flavour!
lamb cut into 1" pieces
500g pork cut into 1/2 cubes
1 garlic clove, peeled
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
the lamb and pork pieces in a large bowl that
has been rubbed with the clove of garlic.
with salt and pepper, and toss.
a saucepan, heat the oil. Add the onions and
sauté for 5 - 6 minutes, then add the
curry powder and garlic.
for another minute. Add the sugar, tamarind
paste, vinegar, and jam and stir well.
the cornstarch mixture and add it to the onions,
and cook, stirring constantly, until it thickens.
should take about 3 minutes. Cool, then add
to the meat and toss well. Marinate for 2 -
day before preparing the sosaties, combine the
dried apricots and sherry in a small bowl, cover,
and let sit overnight in the refrigerator.
meat from sauce and reserve. Thread lamb, pork,
and apricots on skewers.
over charcoal until browned on all sides. Serve
with heated marinating sauce.