Recipe
Sosaties Recipe
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Ristows / All my dishes 1 year, 3 months ago
A must for a traditional South African braai. The influence of Malay cooking is very strong. Any other way these are not real sosaties, rather kebabs. Traditionally it should be mutton, but I have made these with venison. Also freeze well. There... More
Prep:120m Cook:45m Servings:10
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 Ristows |
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Fans
Ingredients
- 2 kg mutton; cubed for kebab
- Sheep tail fat (or pork back fat) cubed about half size of meat cubes
- 2 Onions
- 12.5 ml Curry Powder
- 6 ml Tumeric
- 25 ml Sugar
- 20 ml Maizena
- 250 - 300 ml Vinegar
- 15 ml salt
- 50 - 100 ml chutney
- 1 Cup dried apricots. Soaked to soften
- 4 crushed lemon leaves alternatively bay leaves
- 250 ml Cultured buttermilk
Directions
- Quarter onions and cut through the root end. Place in saucepan with little water and boil/steam till clear. Pour off water, add a little oil and fry till lightly browned, then add curry powder and tumeric and keep on heat for 2 - 3 min
- Add all other marinade ingredients, except buttermilk and bring to boil
- Allow to cool and then add lemon leaves and buttermilk.
- Place meat in non-aluminium dish, pour marinade over meat and stir to cover all meat.
- Allow to marinate in cool place for 2 days, stirring twice daily. Venison should marinate a day or two longer.
- Place meat on sosatie sticks. Approx. 6 pieces meat, with 1 -2 pieces apricot, 2 -3 pieces of fat and onion slice between meat pieces.
- Barbecue over low heat - marinade must not burn.
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jessyjane 1 year, 3 months ago said:
Hi Ristows, Jessyjane here, I will definately try your sosatie recipe it sound great, we are always braaing here in rainy old England, just a word of advice, people here do not know that Maziena is actually cornflout, Maziena is unheard of. take care
and thanks for the recipe.
liezel 1 year, 2 months ago said:
Wonderful recipe. What is a braai without a sosatie?