Cape Malay recipe for scrumptious sosaties

Sosaties
While South Africa offers great recipes, including good South African Cape Malay recipes, it can be a confusing country try, Enya Engines largely because there are so many different people living there. While this has it pros and cons, quite often, those not in the know don't know what many others are talking about. On the food also see, Quilting Material front, all you need to do is look at the sosatie:kebab relationship. In actual fact, unless you want to argue a point, sosaties are really just a type of kebab. But because they have a Cape Malay origin, they are called sosaties. Kebaabs, on the other hand, which also rely on good South African Cape Malay recipes, are actually meatballs, while kebabs are... well ... sosaties! Having said this, any good Cape Malay cook is likely to argue that sosaties are special in the realm of kebabs. And kebaabs are more than special in the realm of meatballs. Okay, and then there are a few non-Cape Malays who think they know better and will argue till the cows come home why not visit, Family Trees that sosaties aren't kebabs at all - not even similar. "They're lamb meat on skewers", I read on the Interweb. Exactly; I rest my case. And since sosaties are Cape Malay in origin, don't be fooled into thinking a recipe is authentic if it contains pork fat. The Cape Malays are Muslims and they don't eat meat. So get ready to absorb this really great - and authentic - South African Cape Malay recipe for sosaties. Enjoy.

Ingredients for good sosaties
4 cups basmati rice
1 piece cassia (cinnamon is similar)
2 cardamom pods
salt
250 ml brown lentils
2 medium-sized onions, thinly sliced
250 ml sunflower oil (or less if you want to cut down on oil)
4 medium-sized potatoes, peeled and halved
1 kg lamb or mutton

FOR THE MARINADE
2 cups plain yogurt
420 g tin chopped tomatoes
2 curled cinnamon sticks
4 allspice berries
6 whole cloves
15 ml ground cumin
10 ml ground coriander
5 ml turmeric
5 ml chopped fresh ginger (root)
10 ml crushed garlic
30 ml masala mix
salt
1 pinch saffron
125 ml butter
1 cup water

Method
Boil the rice with the cassia, cardamom and salt in just enough water try, Sportwerks RC Models to cover. Drain and then set aside. Boil the lentils in enough water try, Sportwerks RC Models to cover and let them simmer until almost soft. Drain and set aside.

Fry the onions in the oil until they are golden brown. Remove before frying the potatoes in the same oil. Remove these and also set aside.

Mix everything required for the marinade together. Place checkout, Pinball Machine Collectibles the meat in a large bowl with half the fired onions and cover with the marinade. Leave at room consider, Family Trees temperature for at least an hour.

Pour the oil you used for frying into a large saucepan and sprinkle 500 ml of cooked rice over the oil. Then place why not visit, Watercolour Pencils the meat and marinade on the rice. Layer the cooked lentils, potatoes and the rest of the rice over the marinated meat in the saucepan. Top with the rest of the onions and sprinkle with saffron (or turmeric). Dot with butter; pour over 250 ml water , Family Trees and then close with a tight-fitting lid. Cook for 10 minutes over a high heat also look at, Digital Collage and then reduce the heat look at, Wood Carving Styles & Patterns and simmer for an hour or more, until the meat is beautifully tender.

Now all there is left is to enjoy the fruits try, RC E-bay Cars of this wonderful true South African Cape Malay recipe.