Ingredients
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1 1/2 kg beef (6 per skewer) or 1 1/2 kg lamb, cut into 1 inch cubes (6 per skewer)
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15 ml gingerroot, scraped clean and finely grated
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2 garlic cloves, finely grated
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2 onions, finely chopped
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100 ml red wine
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50 ml water
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100 ml vinegar
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15 ml curry powder
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15 ml sugar
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3 bay leaves
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30 g butter
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1 ml cayenne pepper
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black pepper, to taste
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salt
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15 ml mustard
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15 ml soy sauce
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160 ml ketchup
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30 ml Worcestershire sauce
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36 pieces onions
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24 dried apricots
Instructions
- Mix meat, ginger and garlic together and add onion and apricots if you are using them.
- Heat butter and stir fry chopped onions until soft and golden.
- Add wine, water, vinegar, curry powder, cayenne pepper, black pepper, bay leaves and sugar.
- Bring to the boil and cook for 2 minutes.
- Remove from heat and leave to cool until warm.
- Blend in remaining ingredients and pour this over the meat.
- Coat meat well and refrigerate overnight.
- Thread meat, onion, meat, apricot so that each sosatie has 6 pieces of meat, 3 pieces of onion and 2 apricot halves on each.
- Barbecue over hot grill taking care not to burn and baste from time to time until done.