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Authentic Malay-Inspired South African Sosatie Kebabs Recipe

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Ingredients

Adjust Servings:
3 - 4 lbs leg of lamb
1 1/2 lbs medium fat pork (pork rasher, if you can get that cut)
12 - 16 dried apricots, good quality
6 small onions, such as pearl onions about the size of a small plum, peeled and each onion cut crosswise into 2-3 th
12 - 16 wooden skewers
2 medium onions, cut into fine rings
oil (for frying)
2 tablespoons coriander seeds, crushed
5 bay leaves, bruised (or 12 lemon leaves, bruised, or some julienned lemon zest)
1 teaspoon ground cinnamon
1 tablespoon curry powder, mild
1 teaspoon ground ginger (or 1 tablespoon grated fresh ginger, heaped)
1 teaspoon ground allspice

Nutritional information

647.6
Calories
288 g
Calories From Fat
32.1 g
Total Fat
13.7 g
Saturated Fat
154.8 mg
Cholesterol
930 mg
Sodium
40.1 g
Carbs
4.4 g
Dietary Fiber
27.2 g
Sugars
45.1 g
Protein
348g
Serving Size

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Authentic Malay-Inspired South African Sosatie Kebabs Recipe

Features:
    Cuisine:

    I desire to feel the warmth of this dish.

    • 90 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    South African Sosaties (Malay Kebabs), (Recipe edited Sept 2011) Sosaties are not just any old kebabs They’re lamb meat on skewers, but they are marinated in a distinctive aromatic Malay-style sauce Because lean leg of lamb is the meat of choice, we prefer to also thread a few fattier pork strips on the skewers Our S A lamb has no smell, or sometimes just a delicious, faint herb aroma from the bushes they graze on This is also one of our heirloom pioneer dishes, because the sosaties in this sauce can last for days without refrigeration (We don’t do that these days!) Absolutely meant for grilling — but do not let it dry out! Five minutes, then switch the grid, and 5 minutes more over fairly hot coals should do it Ideal picnic or camping food


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    Steps

    1
    Done

    Make the Marinade First, as It Has to Cool Down Completely. Use a Large Pot.

    2
    Done

    Fry the Onion Rings in Oil Until Light Brown. Stir Now and Then.

    3
    Done

    While Onion Fries, Mix All the Dry Ingredients in a Bowl: the Crushed Coriander, All the Spices, the Brown Sugar, the Cornflour and the Salt.

    4
    Done

    (i Prefer Using a Heaped Tablespoon of Grated Fresh Ginger: If You Use That, Add It With the Garlic to the Liquids. I Put All the Liquid Ingredients, Including the Jam, Garlic and Fresh Ginger, in a Bowl or Measuring Jug).

    5
    Done

    When the Onions Are Light Brown, Stir in the Mixed Dry Ingredients, and Fry For a Minute or So to Release the Flavours. Add an Extra Splash of Oil, Stir, and Don't Let the Spices Burn.

    6
    Done

    Turn Heat Lower, and Add the Liquids: Vinegar, Wine, Apricot Jam, Grated Ginger (if Using) and Garlic to Taste. Also Add the Lemon or Bay Leaves, or Julienned Lemon Peel. (these Can Be Left Out).

    7
    Done

    Stir Well and Simmer Slowly Until Thickened.

    8
    Done

    Now Taste Carefully: the Sauce Should Neither Be Too Acidic or Too Sweet, Just Spicy and Tangy. Adjust by Adding Either a Little More Vinegar or Lemon Juice, or More Sugar. (in Any Such Recipe the Cook Must Taste and Adjust!). and No, the 6 Tblsp Sugar Are not Too Much. You Do not Want an Acidic Sauce, Just a Tangy One!

    9
    Done

    Cool the Sauce, and Stir in the Milk and a Little Water. It Must Be of a Coating Consistency. If You Think It Is Too Thick, Add a Little More Water and Stir Well. Leave Sauce in Pot, and Cut Up the Meats.

    10
    Done

    Cut the Meat Off the Leg of Lamb, and Cut Into Bite-Sized Chunks, not Too Small. Do the Same With the Pork. the Pork Should Have Fat on It, and the Best Ratio of Lamb to Pork Is About 2 - 1. (if You Dislike Pork, Leave It Out).

    11
    Done

    the Number of Apricots, Onions and Skewers Given Could Vary, as It Will Depend on How Much Meat You Cut Off the Lamb Leg, and How Much Meat You Put on a Skewer.

    12
    Done

    the Meats: the Meats Should Be Strung on the Skewers, Alternating the Different Ingredients, With About 2 Apricot Halves and 2 Onion Rings Per Skewer. the Lamb Chunks Should Predominate.

    13
    Done

    Using a Rectangular Glass or Ceramic Dish (you Could Use Tupperware but not Metal or Stainless Steel) Pack in the Skewers of Meat, and Cover Every Layer With Sauce. I Take the Pot of Sauce, Roll Each Sosatie Skewer in the Sauce, and Pack in a Plastic Container. When All the Skewers Have Been "sauced", Up-End the Leftover Sauce Over the Sosaties in the Container. Seal Airtight and Refrigerate.

    14
    Done

    You Will Probably Have 2 - 3 Layers of Skewers. to Make Sure They're All Coated, Turn the Container Upside Down Once a Day.

    15
    Done

    Cover and Keep in Fridge For 2 - 3 Days Before Use. the Sosaties Will Improve on Standing, and Can Be Kept Up to 5 Days in the Sauce.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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