Sosatjies (Handwritten)

Ingredients

• 1.2 onions, large; sliced; for marinade
• 2.2 tablespoon curry powder, for marinade
• 3.2 tablespoon sugar, for marinade
• 4.1 tablespoon maizena (cornstarch), for thickening marinade
• 5.white vinegar and water, ½ cup vinegar + 1½ cups water = 2 cups total
• 6.bay leaves, 1–2
• 7.1 teaspoon salt, approximately; to taste
• 8.black pepper, to taste
• 9.apricot jam, added to the sauce; amount not specified
• 10.lamb or mutton, cubed; skewered; lightly salted

Method

1. 1.Slice onions. Boil with a little water. Keep the lid on. After 5 minutes, throw off the water and fry the onions in fat.
2. 2.Add 1 cup water and simmer. Mix curry powder, maizena, sugar, salt and vinegar-water mixture. Add to onion mixture. Let this boil up.
3. 3.Add the apricot jam. Cool the mixture.
4. 4.Pour over skewered meat which has been lightly salted. Marinade the meat in sauce for at least three days. Turn frequently.
5. 5.Braai as required.

Notes

• Handwritten variant. A typewritten version also appears in the collection (see sosatjies-kebabs from Scan 2).
• This version uses a boiled onion-curry-apricot marinade poured over the meat for a 3-day marinade before braaiing. The method differs from the typewritten version.
• 'Apricot jam' is mentioned in the method but not listed in the formal ingredients — transcribed in the ingredient list with a note.
• 'Maizena' is the South African brand name for cornstarch/cornflour.
• Marinade time (at least 3 days) is not included in the prep_minutes estimate.