3 lb Mutton fillet (leg) 2 tb Butter or drippings 2 lg Tablespoons chutney 3 Onions (chopped) 5 Or 6 lemon leaves 1 tb Sugar 1 c Vinegar (or 1/2 milk) 1 tb Curry powder Seasoning Corn flour Cut the meat into cubes of about 1 1/2 inches of fat and lean. Put into a basin and season with salt and pepper. Lightly brown the onion in the butter then add the curry powder, sugar, chutney and vinegar. Simmer for 5 minutes then pour the sauce over the meat, adding the lemon leaves. Leave in the sauce overnight, then arrange the meat on skewers, alternating the lean and the fat. Drain out of the sauce and grill over a clear fire. Bring the sauce in which the meat was marinated to the boil and thicken with a little corn flour that has been mixed to a paste with cold water. Pour this over the soesaties and serve very hot with rice and additional chutney if desired. Soesaties may be fried, but in that case they should be cut into somewhat larger pieces and should not be placed on skewers. (If there is not sufficient fat on the mutton, extra should be used.) Posted by Stephen Ceideburg November 25 1990.
How To make Soesaties's Videos
Recipe: Lamb Curry Sosaties (THE CRAZY STORE)
Marinated just the way you like it, these lamb curry sosaties will be an instant favourite that you’ll want to add to your next braai thanks to The Crazy Store’s Thingamajig Sosatie Maker. There’s no need to break out the wood saw with this recipe, because the primary function of the sosatie maker is to help us with putting the whole thing together.
South African Cape Malay sosatie/kebab recipe cooked on an open fire. Look no further!!!
This is the 3rd recipe in a 20 part series showcasing Repeat Offender meat rub and our other spices. Take a look at our shop on repeatoffender69.myshopify.com.
Homemade Beef Curry Sosaties
Ingredients: 1,2kg of Rump Steak 1x large Onion 1x large Green Pepper 1x large Red Pepper 1x large Yellow Pepper 1x Cup of Water 1x 1/2 a Cup of Vinegar 2x teaspoon of Turmeric 1x 1/2 teaspoon of mustard 2x Tablespoon of Mild Curry Powder 2x Tablespoon of Brown Sugar
Method: Take 2 tablespoons of brown sugar, 2 tablespoons of mild curry, 2 teaspoons of grated black pepper and 2 teaspoons of turmeric and add it to the casserole. Add half a teaspoon of mustard to the casserole. Add half a cup of vinegar to the casserole and stir. Get your stove to medium to hot temperature and add the casserole to the stove. Stir the ingredients for 5 minutes till nice and warm. Add a cup of cold water to the casserole and stir. Remove the casserole from the stove. Take 1,2kg of rump and cut them up to 5cm-by-5cm chunks. Don’t remove the fat pieces. Take 1 large onion and cut it into quarters. Peel the onion sleeves from each other. The bigger pieces you can cut into halves. Take 1 large green pepper and cut it into quarters, which you cut into smaller pieces the same size as the meat. Do the same with the red pepper and the yellow pepper. Add al ingredients into a plastic container with a lid. Add the marinade sauce from the casserole over the meat in the plastic container. Close the lid and shake very well. Add the plastic container to your fridge for 3 days to marinade. Twice a day turn the plastic container around and return to the fridge. Remove the plastic container from your fridge. Take your sosatie skewers and start to build your sosatie. One piece of meat, one piece of onion and then one piece of pepper. Do this process till skewer is full. I did 6 pieces of meat per sosatie. Out of the 1,2kg of meat I made 12 sosaties. Get your braai up to 180 degrees Celsius of heat. Add the sosaties to the braai. I turned the sosaties around every 2 minutes. The sosaties took me 15 minutes to braai.