Lamb Sosaties Recipe

Lamb Sosaties has a tasty taste. The lamb and pineapple jam gives the Lamb Sosaties a dissimilar taste. Lamb Sosaties is inspired by restaurants worldwide. Must catch it.




 Lean boneless lamb4 Pound, cut into 1 1/2 inch cubes (Leg or Shoulder)
 Cider vinegar1 1⁄2 Cup (24 tbs)
 Apricot jam/Pineapple jam3 Tablespoon
 Curry powder1 1⁄2 Tablespoon
 Firmly packed brown sugar1 1⁄2 Tablespoon
 Dried hot red chilies4 Small, crushed
 Onions2 Medium, thinly sliced
 Garlic3 Clove (15 gm), minced or pressed
 Bay leaves2

Nutrition Facts

Serving size: Complete recipe

Calories 4440 Calories from Fat 2359

% Daily Value*

Total Fat 262 g402.7%

Saturated Fat 89.3 g446.5%

Trans Fat 0 g

Cholesterol 1088.8 mg

Sodium 893.5 mg37.2%

Total Carbohydrates 119 g39.6%

Dietary Fiber 21.3 g85.3%

Sugars 68.5 g

Protein 374 g747.1%

Vitamin A 25.3% Vitamin C 96.8%

Calcium 38.1% Iron 124.4%

*Based on a 2000 Calorie diet


Place lamb in a large bowl; set aside.
In a small pan, stir together vinegar, jam, curry powder, sugar, chiles, onions, garlic, and bay leaves.
Bring to a boil over high heat, then remove from heat and let cool.
Pour vinegar mixture through a strainer over meat in bowl; discard residue.
Stir meat to coat.
Cover and refrigerate for at least 4 hours or until next day, stirring several times.
Lift meat from marinade and drain briefly (reserve marinade).
Thread meat equally on about 10 sturdy metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning often and basting with marinade, until meat is well browned on outside but still pink in center; cut to test (10 to 15 minutes).


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sibin5252 says :

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Posted on: 28 October 2009 - 4:35am