The South Africans marinate the meat for the sosaties 3-4 days.
B ut we, impatient Europeans, do that 1-2 days, because our meat is more tender.
The combination of lamb, fat bacon and apricots on skewers with yellow rice is really great!
A sosatie served on a layer of the marinade, together with the yellow rice and a mangoes chutney.
Preparation time: 15 minutes preparation, cooking 50 to 60 minutes, and 2 days marinating.
450 to 500 grams lamb,
50 grams of fat bacon in dice,
1 large onion,
0.5 tablespoon curry powder,
2 cloves garlic,
3 to 4 tablespoons sunflower oil,
1 tablespoon sugar
0.25 liters of white vinegar,
2 tablespoons apricot jam,
1 tablespoon cornstarch,
1 tablespoon red wine,
250 grams dried apricots,
125 ml sherry (sweet or dry),
4 Sate pens of 25 centimeters (10 inches).
Cut the lamb into 28 equal pieces.
Rub a large bowl with 1 clove garlic, that you've cut in two.
Sprinkle lamb with salt and pepper and place them in the bowl.
Chop the onion and 1 clove garlic finely.
Sauté the onion and garlic with the curry powder and sunflower oil until the onion is golden brown.
Then add the sugar, white vinegar and apricot jam.
Then dissolve the cornstarch in the red wine and add it too.
Let the mixture, stirring it gently, thickened and become clear (3-5 minutes).
Let the mixture cool and then mix it with the meat, so it is well covered.
Let the meat stand in the marinade for 1-2 days.
Marinate in another bowl the dried apricots in the sherry a night long.
Remove meat from marinade (save the marinade).
Put the lamb, apricots and bacon fat on turns to metal or bamboo skewers (approximately 25 centimeters).
Grill over a charcoal fire, barbecue (bbq) or under an ordinary grill the skewers, after you covered it with oil, until they are around brown and cooked through.
Heat the marinade to boiling and serve this separate with yellow rice and chutney.
Prepared by the Happy Chief Cook. Added January 14, 2010.