Pork or Lamb Sasaties
Yield
6 servingsPrep
12 hrsCook
15 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
apricots
dried |
*
|
| 1 | x |
water
|
*
|
| ¼ | cup |
vinegar
|
|
| 2 | tablespoons |
curry powder
|
|
| 2 | cups |
onions
chopped and cooked, clear in 1/4 cup butter |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
apricots
dried |
*
|
| 1 | x |
water
|
*
|
| 59 | ml |
vinegar
|
|
| 3E+1 | ml |
curry powder
|
|
| 473 | ml |
onions
chopped and cooked, clear in 1/4 cup butter |
|
| 1 | x |
salt
to taste |
*
|
Directions
Stew a cup of dried apricots until soft and put through a food mill.
Add water to make 1½ cups, then add vinegar, curry powder and onion.
Salt to taste.
If not hot enough, add a dash of cayenne pepper.
Marinate 1 to 1½ inch cubes of pork or lamb or mutton in this for 12 hours, then broil.
Use marinade for basting and sauce.
