Makes:12
Sosaties:
1.5kg mutton, cubed, leaving some fat
1 tsp salt
1 tbsp sugar
cup milk
1 large onion, chopped
2 cloves of garlic, chopped
6 crushed lemon leaves
Marinade:
2 cups vinegar
1 tbsp curry powder
1 tsp turmeric
1 tsp salt, or more
tsp black pepper
4 tsp sugar, or more
5 bay leaves
6 tbsp apricot jam
1 tbsp ground ginger
500g dried apricots
2 onions, quartered and blanched in boiling water
Method:
1) Put the meat and the sosatie seasonings in a bowl. Leave overnight in the fridge.
2) Mix all the ingredients for the marinade (except the apricots and onions) and bring to the boil. Let it cool. Pour over meat cubes, but do not strain off the milk mixture. Let it stand for 3 hours. Stir regularly.
3) Thread the meat, apricots and onions on sticks that have been soaked in water. Roast over hot coals.
• This recipe is from the cookbook 'Bitter + Sweet' (Human & Rousseau), which is a treasure trove of Cape Malay cook Mietha Klaaste's traditional recipes and memories, as told to Niël Stemmet.
