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
4 pounds lean boneless lamb (leg or shoulder), cut into 1 1/2 inch cubes
1 1/2 cups cider vinegar
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
3 cloves garlic, minced or pressed
2 bay leaves
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).
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