Soesaties
Yield
6 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
mutton
fillet |
* |
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
chutney
|
* |
| 3 | each |
onions
chopped |
|
| 6 | each |
lemon
leaves |
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
mutton
fillet |
* |
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
chutney
|
* |
| 3 | each |
onions
chopped |
|
| 6 | each |
lemon
leaves |
|
| 15 | ml |
sugar
|
|
| 15 | ml |
curry powder
|
|
Directions
Cut the meat into cubes of about 1½ inches of fat and lean.
Put into a basin and season with salt and pepper.
Lightly brown the onion in the butter then add the curry powder, sugar, chutney and vinegar.
Simmer for 5 minutes then pour the sauce over the meat, adding the lemon leaves.
Leave in the sauce overnight, then arrange the meat on skewers, alternating the lean and the fat.
Drain out of the sauce and grill over a clear fire.
Bring the sauce in which the meat was marinated to the boil and thicken with a little corn flour that has been mixed to a paste with cold water.
Pour this over the soesaties and serve very hot with rice and additional chutney if desired.
Soesaties may be fried, but in that case they should be cut into somewhat larger pieces and should not be placed on skewers.
