South African BBQ Sosaties

South African BBQ recipe for Sosaties
Regarded as a traditional South African BBQ recipe, sosaties are frequently on the local also look at, Glass Display Cases SA braai menu. Similar to kebabs, which are really just little chunks of meat (usually lamb) skewered and cooked over open heat, also look at, Pottery Classes sosaties are usually marinated in a mild curry mix - depending on the South African BBQ recipe being used - and then combined with onions and dried apricots on skewers. While kebabs owe their origin to the Turks, sosaties were introduced to South Africa by the Malay community and many South African BBQ recipes for sosaties come from Cape Malays who are Muslims.

To make and then cook traditional Cape Malay sosaties, all you do is make a marinade to soak the meat in, and then you thread chunks of meat, onion and dried apricot or peach onto skewers and grill the skewered ingredients slowly over the BBQ fire. checkout, South African BBQ lamb and lentils

Please note that the quantity of ingredients may need to be adjusted depending on the size of the leg of lamb you are cooking. This is purely a guide.

Ingredients
1 leg of lamb (or other chunks of bone-free lamb)
3 large onions
1 cup dried apricots or peaches
2 tablespoons ground coriander
½ teaspoon ground cinnamon
3 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground allspice
¼ teaspoon ground cardamom seeds
1 tablespoon brown sugar
¼ teaspoon white checkout, Cape Malay recipe for mutton curry pepper
12 lemon or lime leaves bruised to extract the flavour of the fruit
150 ml white consider, Space Robots wine vinegar
300 ml red wine

Method
Slice the meat into cubes, removing all sinew and fat. Slice the onions into cubes about 6 mm square. Cut the fruit try, Glass Display Cases in half.

Mix all the spices together and separately combine the wine and vinegar.

Pack a layer of meat in a bowl and cover with a layer of onion. Then sprinkle the meat with spices and lastly add the wine and vinegar. Repeat this process until all the ingredients have been used. Just make sure that you end with the liquid.

Leave to marinate for 36 to 48 hours and turn once during this time. Remove the meat and onion and then soak the fruit also see, South African BBQ lamb and lentils for a couple of hours.

Stick the ingredients onto wooden why not visit, RC E-bay Cars skewers (meat, onion, fruit; meat, onion, fruit also look at, Why you need quality shop fitouts? ...) and then heat have a look at, Prospecting Tools the leftover liquid to a simmer to serve as a sauce with the meal.

Grill the sosaties slowly over the BBQ until the meat is cooked. Then enjoy eating the fruits also look at, DIY Kitchen Windows of this delicious South African BBQ recipe.