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Рецепт MALAY QUARTER (bo kaap)SOSATIES
by Peter Brown

MALAY QUARTER (bo kaap)SOSATIES

Found I AFRICA What makes this kebab dish quite different from the usual South African sosatie is the special Cape Malay-style sauce in which the meat is marinated prior to grilling it.
If the meat is for frying you need to exercise caution because it can burn and go black and bitter quite quickly.
The beauty of this marinade is that it is easy to make and the flavours seem to penetrate the meat better than most other marinades or sauces.

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Подготовка: ЮАР South african
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Ингредиенты

  • For the meat
  • 800g of cubed leg of lamb
  • 2 cups of soft dried apricots
  • Two onions sliced into wedges and soaked in warm water to soften slightly
  • two red peppers, sliced into wedges and soaked in warm water to soften slightly
  • 8 kebab sticks soaked in water to prevent them from burning
  • For the marinade
  • 3 cloves of garlic, peeled and lightly crushed
  • 2 red chillies, seeded and finely chopped
  • 1 teaspoon brown sugar
  • 1 heaped tablespoon of grated fresh ginger
  • Juice of two lemons
  • 1 cup red wine vinegar
  • Grated peel of one lemon
  • 4 curry leaves
  • 4 bay leaves
  • ¼ cup coarsely chopped fresh coriander leaf
  • 4 cardamom pods, light crushed

Инструкции

  1. To make the marinade
  2. Mix all the marinade ingredients together well in a shallow non-metal dish.
  3. Add the meat cubes and toss well to coat then cover and marinade overnight in the refrigerator or at least three hours.
  4. The meat has to be turned regularly for the first and last hour if possible.
  5. To prepare the kebabs
  6. Pat the sticks dry and then skewer the meat cubes and the rest of the ingredients on to the eight sticks.
  7. Keep any left-over marinade to dab the kebabs with during the cooking process.
  8. Roast the sosaties over medium heat under the oven grill or on the barbecue until the meat is just done but do not overcook and remember that marinated meat is softer than non-marinated meat and generally cooks quicker.