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 look at, How to recreate your salon look at home 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 , 4 Simple Yet Effective Online Marketing Tips for Small Business Owners 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 look at, South African Kudu Fillet 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 why not visit, Squash to cover. Drain and then set aside. Boil the lentils in enough water have a look at, Canon Digital Photography 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 have a look at, Blanket Crochet the meat in a large bowl with half the fired onions and cover with the marinade. Leave at room look at, Canon Digital Camera 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 , Pottery Paint 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 have a look at, RC Combat Robots and then close with a tight-fitting lid. Cook for 10 minutes over a high heat why not visit, Pongal and then reduce the heat checkout, South African Kudu Fillet and simmer for an hour or more, until the meat is beautifully tender.

Now all there is left is to enjoy the fruits also see, Collectible Beer Cans of this wonderful true South African Cape Malay recipe.