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Sosaties is a traditional Cape Malay dish that has become a firm favorite at Braai occasions throughout South Africa.
More so in the Karoo where we have the best succulent lamb available -
Karoo Lamb.
In Prince Albert, unknown to many people, live Elf van Heerden, who in fact together with Annemarie Stander, had been crowned "Queen of the Cape" at the Western Cape Kellerprinz Braai Competition(1980). These competitions were held widely throughout South Africa during the late 70's and early 80's and had been major attractions.
This is her recipe with slight adjustments to please my palet.
Karoo Sosaties
2 kg Leg of Lamb. One could also use deboned Shoulder. Trimmed and cut into 3cm cubes.
1kg Pork or Belly (optional) or
250gm Mutton Fat or Pork Speck, cut into 3cm cubes.
4 Medium size Onions, peeled, halved cross wise and sliced into segments
6 Bay Leaves
6 Young Lemon or Orange leaves
1 Tablespoon Mild & Spicy Curry Powder
Half tablespoon Turmeric
4ml.Pimento
4ml ground Ginger
5ml ground Cinnemon
15ml Coriander seeds, crushed in a mortar.
2 Tablespoons soft Brown Sugar
1 cup Brown Vinegar. If the vinegar is
to strong dilute with a bit of water.
Half cup Red Wine (good old Tassies)
125ml Water
125ml Milk
Salt and fresh garlic to taste
2 teaspoons smooth Apricot Jam
1 Tablespoon Fruit Chutney (Mrs Ball's)
250gm Sun Dried Apricot halves
Method
Stir-fry onions and garlic in oil in a pan over medium heat until a light golden colour. Mix all of the dry ingredients and add to onions and garlic, continue to fry for another minute. Add the wine , vinegar, water, apricot jam and chutney. Let this mixture simmer for about three minutes. Mix milk with the curry mix when cooled.
Place meat in a non corrosive bowl and pour the marinade over. Mix well and marinate, covered, in the refrigerator for a minimum of two days.
At the end of the first day, poach the apricot halves until soft but still firm to the touch and mix with the meat and marinade.
On the third day , thread the meat alternating with speck, apricots and onion segments on skewers.
Grill at medium heat over coals or grill in the oven, to taste.
Mix 15ml cornflower with half cup water, add to rest of marinade,bring to a slow boil and serve with the sosaties and yellow rice.
A good full bodied Pinotage or Shiraz from Bergwater Wine Estates, Prince Albert Valley, Prince Albert in the Great Karoo, will compliment this dish.
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2006/08/25 2006/08/17
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