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1
Ensure that meat is of good quality with excess fat removed.
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2
Pour some coarse sea salt over meat cubes and place it in the fridge to rest.
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3
Marinade:
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4
In a large heavy skillet or pot with lid, melt butter and add chopped onions.
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5
Let the onions slowly sweat and soften over low heat.
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6
Add brown sugar and caramelize the onions.
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7
Next add spices to the skillet: turmeric, curry powder, coriander, fennel, bay leaves, cinnamon and black pepper.
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8
Stir over low heat for approximately 1 minute.
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9
Add grated onion with its juices, garlic and ginger.
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10
Put the lid on and let it sweat for approximately 1 minute.
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11
Add muscadel or sherry, vinegar, chutney, apricot jam, raisins and lemon leaves.
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12
Put the lid back on and let rest over very low heat for 15 20 minutes.
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13
Remove from heat and let cool down.
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14
Once the marinade is completely cooled down, add to the meat cubes.
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15
Mix through properly and leave in the fridge for at least 24 hours.
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16
Cut the whole onions in quarters and loosen leaves.
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17
Cut peppers in squares of about 3 cm x 3 cm.
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18
Skewer a piece of meat, followed by an onion, another piece of meat, pepper, meat, peach/apricot, and repeat.
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19
Place skewers back in the marinade and save till ready to cook.
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20
These are best grilled over medium coals for about 20 25 minutes till done to taste.
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21
Prepared sosaties can be frozen with success in the marinade.
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22
Defrost thoroughly before cooking.
