Recipe: Sosaties for Tracey, Toronto

Hi again, Tracey:-) Okay, I have not made these - only eaten them when Mariana made and served them to us. I think I may try making them when the weather gets a little warmer here since I would want to make these outside, on the grill. I would like to hear your input on side dishes to serve with these, Tracey. The recipe does say that they can be served with rice. Mariana just said that they are served like any barbeque so just about anything that I would serve with grilled food would be fine. Since they are skewered, I am quite sure that I would want to serve them with some kind of rice - maybe your Yellow Rice??!? The problem I see with my making these is that I think that it is a South African recipe that Mariana translated from Africanse (?sp.). She said that the amount or strength of the vinegar is really for mutton and needed to tenderize it since it is much more tough than the lamb we usually eat here. (Her Dad was a sheep farmer and something like the superintendent of schools. She is actually from Namibia and Piet is from Johannesburg.) Anyway, you can see what you think. Any advice would be very much appreciated. I would also scale this recipe way down since it seems to be for a fairly large number of people, unless, of course, I throw a big party. If you decide to try these, let me know how yours turned out, Tracey.

SOSATIES

1 leg of lamb (can use beef)
2 lbs. pork (What cut isn't specified but I would probably use pork from a pork loin roast.)
2 large onions
1 tablespoon curry powder
1/2 tsp. tumeric
2 tablespoons sugar
1 tablespoon corn starch
2 cups vinegar (If strong, dilute with water
1/2 cup steamed, dried apricots (optional)
1/4 to 1/2 lemon juiced
Saklt and pepper
Pieces of lemon leaves (I have no idea where I would get these so I would probably have to use lemon juice and/or lemon zest.)

Cut meat in pieces.

Cut onion in slices and steam slightly in small amount of water (5 minutes.) Drain and fry slightly in 2 tablespoon of butter.

Mix curry powder, tumeric, cornstach, sugar, 1 tsp. salt, vinegar and lemon juice. Pour over onions and let mixture cool.

Add lemon leaves and pour sauce over meat pieces. The meat must be well covered. Marinate in refrigerator, tightly covered, for 2 - 3 days. Stir every day.

Put meat on skewers, alternating lamb and pork.

Sauce can be thickened and used. (I assume you would cook this for 5 minutes or longer before serving it on the side. This was in the original recipe that Mariana gave me but when I talked to her on the phone, she said to discard the marinade. That is probably a safer thing to do.)

Can be served with rice.