Total Steps
4
Ingredients
12
Tools Needed
8
Ingredients
- Salt
- Pepper(optional)
- a few crushed lemon leaves
- 125 ml Stewed dry apricots or apricot chutney(optional)
- 500 ml Vinegar
- 15 ml Cornstarch
- 30 ml Sugar(optional)
- 15 ml Mild curry powder
- 1 ml Turmeric powder
- 1 kg Pork
- 2 Big onions
- 1 Leg of lamb or mutton(optional)
Instructions
Step 1
Cut the meat into 2-inch cubes. Cut the onion into slices and place them in a pot with a little water. Cook for about 5 minutes until glassy but still crisp. Drain any remaining water, then add 30 ml of oil or fat and sauté the onions until lightly brown. Add 250 ml water and simmer until soft. Mix the curry powder, turmeric powder, cornstarch, sugar, 5 ml of salt, and vinegar together, then add this mixture to the onions.
Step 2
Mix in the apricots or chutney. Cook for about 3 minutes and remove from heat. Add the crushed lemon leaves and allow to cool completely. Pour the cooled sauce over the cubes of meat and marinate for about 24 to 48 hours, stirring once or twice. Season the meat with about 10 ml of salt for each 500 g of meat.
Step 3
Skewer the cubes of meat onto thin sticks.
Step 4
Use about 6 cubes for each skewer, alternating between mutton and pork. Roast the sosaties over open coals or in an oven. Heat the remaining sauce, cook for about 2 minutes, and serve with the sosaties. Chutney can also be served with this, and it is very nice if served with cooked rice.