Sosatjies (Kebabs)

Ingredients

• 1.lamb sosatjies, prepared by butcher; 12–14 skewers
• 2.salt and pepper, to taste
• 3.2 onions, big, sliced
• 4.2 tablespoon curry powder, 30 ml
• 5.2 tablespoon brown sugar, 30 ml
• 6.1 tablespoon maizena (cornstarch), 15 ml
• 7.white vinegar and water, ½ cup vinegar + 1½ cups water (total 563 ml)
• 8.apricot jam, see uncertainty note on quantity
• 9.bay leaves, 1–2 leaves

Method

1. 1.Lightly season the sosatjies with salt and pepper.
2. 2.Blanch the onions by boiling for 5 minutes. Throw off the water.
3. 3.Fry the onions gently in some fat, just until golden.
4. 4.Add 1 cup water and simmer for a few minutes.
5. 5.Mix the curry powder, sugar, maizena and the vinegar-and-water mixture together.
6. 6.Add to the onions and boil up.
7. 7.Add the jam and the bayleaves.
8. 8.Cool the mixture and then throw over the sosatjies.
9. 9.Marinade the sosatjies in the sauce for at least 3 days, turning frequently.
10. 10.Braai (grill/barbecue) as required.

Notes

• Sosatjies are the South African equivalent of kebabs, typically made from marinated lamb (sometimes with dried fruit). They are a braai (barbecue) staple.
• The marinade of 3+ days is essential — the meat softens and absorbs the sweet-sour curry flavour.
• 'Maizena' is the South African brand name for cornstarch/cornflour.