We are
always looking for new braai recipes, especially when heading towards Kruger or
the Kalahari.
Just
shortly before we left this year we found a recipe for South African Sosaties by AfroFood TV
and it sounded delicious.
and it sounded delicious.
So we gave it a try while at Mata Mata.....
It's a bit elaborate and you need time to let the meat marinade overnight, but it's well worth
it!
Ingredients
(for 4 persons)
2 Lbs Lamb
Cubes (we used beef instead)
2 tablespoons Curry Powder
3 Bay Leaves
150g dried Apricots
2 teaspoon mashed Garlic (we used Garlic Salt)
2 tablespoons brown Sugar
2 tablespoons Balsamic Vinegar
6 tablespoons Apricot Jam
Salt to taste
2 sliced red Onions
1 quartered Onion
Black Pepper
Oil for frying
2 tablespoons Curry Powder
3 Bay Leaves
150g dried Apricots
2 teaspoon mashed Garlic (we used Garlic Salt)
2 tablespoons brown Sugar
2 tablespoons Balsamic Vinegar
6 tablespoons Apricot Jam
Salt to taste
2 sliced red Onions
1 quartered Onion
Black Pepper
Oil for frying
Method
Half the
red Onions and slice them thinly.
Fry them
until they are tender and slightly brown.
Now mix the
garlic, brown Sugar, Balsamic Vinegar, Apricot jam and some salt, for
the marinade.
Marinate
the meat and place it in the fridge overnight.
Soak the
Apricots in lukewarm water until they a tender.
Now
assemble the skewers with the marinated meat, Apricots and quartered Onion. Starting
with a piece of meat and ending with one as well.
Now braai
the skewers.
Meanwhile place
the marinade in a pan, cook it for about 5-7 minutes over medium heat, until you get a nice thick chutney.
Now serve
together with the Sosaties...
Yum!
Yum!
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