2 kg Lamb
750 gram Pork (Medium fat)
20 Apricot dried
2 Onion
16 Bamboo skewers
2 Onion - medium
2 teaspoon Canola Oil
2 tablespoon Coriander seeds, crushed
5 Bay leaves
1 teaspoon Ground Cinnamon
1 tablespoon Curry powder, mild
1 teaspoon Ginger, ground
1 teaspoon Allspice ground
6 tablespoon Brown sugar
1 tablespoon Corn flour
2 teaspoon Salt
3/4 cup White vinegar
1/2 cup Dry red wine
1 tablespoon Apricot jam, fine
4 Garlic cloves
1/2 cup Buttermilk or sour cream
1/2 cup Water
Preparation
Directions
Cut the meat off the leg of lamb, and cut into bite-sized chunks, not too small. Do the same with the pork. The pork should have fat on it, and the best ratio of lamb to pork is about 2 - 1. (If you dislike pork, leave it out).
The number of apricots, onions and skewers given could vary, as it will depend on how much meat you cut off the lamb leg, and how much meat you put on a skewer.
Using the ingredients for the MARINADE, fry the onion rings in oil until light brown. Stir now and then.
While that fries, mix all the dry ingredients in a bowl: the crushed coriander, all the spices, the brown sugar, the corn flour and the salt.
When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or so to release the flavours. Add a tiny bit of oil extra, if necessary, but do not let the spices burn.
Turn heat lower, and add the vinegar, wine, apricot jam, and garlic to taste.
Stir well and simmer slowly until thickened.
Now taste carefully: the sauce should neither be too acidic or too sweet, just spicy and tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar.
Cool the sauce, and stir in the buttermilk or sourcream. It must be of a coating consistency. If you think it is too thick, add a little water and stir well.
The meats: the meats should be strung on the skewers, alternating the different ingredients, with about 2 apricot halves and 2 onion rings per skewer. The lamb chunks should predominate.
Using a rectangular glass or ceramic dish (you could use Tupperware but not metal or stainless steel) pack in the skewers of meat, and cover every layer with sauce.
Maybe you have one layer of skewers if your dish is large, maybe you have to stack them. Whatever the case, turn the sosaties in the sauce about once a day, and make sure the sauce coats the meat well. It will not exactly cover the meat, just coat it.
Cover and keep in fridge for 2 - 3 days before use. The sosaties will improve with time and can be kept up to 5 days in the sauce.
Grill as explained in the introduction. Goes well with traditional yellow rice or basmati, or potato salad and a mixed green salad.
