Cape Malay Sosaties Recipes

CAPE MALAY SOSATIES

Steps:

• Method Heat a large saucepan to medium heat. Melt the butter and fry the onions until soft. Add the curry powder, coriander seeds and all spice. Fry until fragrant. Add the soft brown sugar and fry for another 3 minutes, whilst the sugar caramelises. Add the lemon juice and the vinegar or tamarind water. Simmer for 15 minutes. Allow to cool. In the mean time, prepare the meat, removing any sinew and bone. Leave as much fat as you prefer. Skewer the meat, alternating with peaches or apricots and fresh lemon leaves. Season to taste and arrange in one layer preferably, in a glass, plastic or ceramic container. Once the marinade has cooled, pour over the meat. Marinate in the fridge overnight, turning two or three times. Leave in the marinade up to 3 days for the best flavour. The sosaties also freeze well, uncooked and in the marinade. Allow to thaw if frozen, and bring to room temperature before braaiing. Braai over moderate coals for about 20 minutes - the meat should be browned on the outside and slightly pink in the middle. *to make tamarind water, soak 100 g compressed tamarind in 2 C (500 ml) warm water. Once soft, strain through a sieve to remove all of the fibres and seeds. Tamarind is available from Asian grocers and adds a fruity acidity to the marinade.

SOSATIES

Steps:

• Finely chop the onion then soften it in a little oil in a small pan until it is becoming translucent but not browning.
• Add the garlic and ginger and cook a minute then add the vinegar, jam, curry powder, cumin and salt. Mix well then remove from heat and leave to cool.
• Dice the lamb into relatively large dice (around 1 1/2-2 inch/ 4-5cm dice), trimming excess fat or sinew. Mix the cooled marinade through the lamb then cover and leave a few hours or overnight, refrigerated.
• Soak the apricots in hot water to soften for around 15-20 minutes.
• Thread the meat onto skewers along with the soaked dried apricots and chunks of onion, putting one or other between each chunk of meat.
• Cook on a grill/bbq until the meat is cooked through then serve.

CAPE MALAY SOSATIES (KABOBS)

Steps:

• Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
• Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
• Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
• Grill the skewers over high heat basting with the leftover marinade.
• The marinade can be used as a sauce, simply boil for 3 minutes.

CAPE MALAY CHICKEN CURRY WITH YELLOW RICE

Steps:

• Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then. Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking. Add all the remaining spices and the fresh chilli, stir briefly, then tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube.
• Add the chicken thighs, pushing them under the liquid, then cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender. Stir in the coriander.
• About 10 mins before you want to serve, make the rice. Put the butter, rice, raisins, sugar and spices in a large pan with 550ml water and 0.5 tsp salt. Bring to the boil and, when the butter has melted, stir, cover and cook for 10 mins. Turn off the heat and leave undisturbed for 5 mins. Fluff up and serve with the curry.

SOSATIES (SOUTH AFRICAN KEBABS)

Steps:

• 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.

SOSATIES (SOUTH AFRICAN KABOBS)

Steps:

• For the marinade, cook the onion and garlic in hot oil till the onion is tender but not brown. Stir in the curry powder, sugar, and 1/2 tsp turmeric. Remove from the heat. Stir in the lemon juice, chili peppers, bay leaf, and 1/2 cup water. Let cool.
• Place the lamb or beef in a plastic bag set in a bowl. Add the marinade. Chill 8-12 hours, turning bag often. Drain the lamb (or beef), reserving the marinade.
• Strain the marinade, discarding the vegetables. Divide the marinade, use 1/3 for basting the sosaties while cooking; set aside 2/3 for the serving sauce.
• Thread the lamb or beef on 8 short skewers. (If using bamboo or wood skewers, soak in water before using). These are typically grilled in South Africa, and if so, you need to start your grill. You can also broil them. If so heat your broiler.
• Combine the rice, 1/2 tsp turmeric, saffron, 2 cups cold water, and 1/2 tsp salt; Cover. Bring to a boil, and immediately reduce heat. Cook 14 minutes more (do not lift cover!). Remove from heat; let stand, covered, for 10 minutes.
• Grill or broil the lamb for 10 to 12 minutes or until desired doneness, brushing with 1/3 of the reserved marinade and giving a quarter turn every 3 minutes. (If broiling, broil 4 inches from heat.)
• While the sosaties are cooking, bring 2/3 of the marinade to a boil; reduce heat. Simmer, uncovered for 5 to 6 minutes to reduce.
• Serve the sosaties over rice, and pass the sauce.