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.
Ingredients
| Boneless lamb shoulder | 4 Pound | |
| Cider vinegar | 1 1/2 Cup (16 tbs) | |
| 3 tablespoons apricot or pineapple jam | ||
| 1 1/2 tablespoons each curry powder and firmly packed brown sugar | ||
| 4 small dried hot red chiles, crushed | ||
| 2 medium-size onions, thinly sliced | ||
| Garlic | 3 Clove (5gm), pressed | |
| Bay leaves | 2 | |
Directions
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).
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).
Chef
