Gremolata Kitchen

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By Gremolata Kitchen

Serving Size:  4-6

Class:    Easy (under 1 Hour.)

This recipe comes from South Africa where it is served as a main meat dish for a “braai” or barbecue.   It is essentially a kebab od lamb and pork that has been marinated overnight in a special blend of spices and oils then skewered and grilled along with peaches or apricots.   This is a staple recipe for a traditional South African “bring and braai”, a popular pot-luck style barbecue with the locals.  Serve it with a crisp white South African wine on the patio this summer!

Ingredients:

2 Pounds of Lamb, cut into 1" cubes

1 Pound of Pork, cut into 1/2" cubes

1/2 Pound of Dried Apricots

For the Marinade…

2 Cloves of Garlic, one left whole and peeled…the other minced

4 Tablespoons Oil

1 Cup Onions, chopped

1 Tablespoon of Curry Powder

1 Clove of Garlic, minced

2 Tablespoons Sugar

1 Tablespoon of Tamarind Paste

2 Cups of White Vinegar

2 Tablespoons of Apricot Jam or Mashed Apricots

2 Tablespoons of Cornstarch

2 Tablespoons Red Wine

1/2 Cup of Dry Sherry

Salt and Pepper (to taste)

Directions:

Rub the inside of a large mixing bowl with one of the cloves of garlic and add the the pieces of lamb and pork.  Season with salt and pepper then toss.  In another bowl, combine the cornstarch with the red wine to dilute.

In a saucepan, heat the oil then add the onions and sauté until soft (roughly 5 minutes).  Add the curry powder and garlic and sauté for another minute or do. 

Next, add the sugar, vinegar, apricot jam or fresh apricots, and tamarind paste.  Stir well then add the cornstarch mixture stirring constantly, until it thickens.   After well thickened (roughly 3-4 minutes), remove from the heat and let it cool.

Add to your meat in a freezer bag or air tight container and let marinate overnight or up to 3 days prior to grilling.  Keep in the fridge.

Before preparing your skewers, combine the apricots with some of the sherry and let marinate for a few hours.  Create your kebabs by draining the meat and preserving the sauce and placing on the skewer alternating between the pork, lamb, and apricots..  Grill over an open charcoal barbecue until browned evenly and serve.

Cook Smart Tip:

You can sue the remaining sauce as a side sauce.  Simply heat the sauce on the stove after marinating thoroughly and use it as a side condiment.  As for the apricot jam, you can always use some Indian chutney as an alternative – it complements the sauce perfectly!



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