Sosaties: A Recipie From South Africa

South Africans marinate the meat for Sosaties for two or three days. Americans may settle for one to two days because our meat is more tender. The combination of lamb, and apricots spread across yellow rice is really great.

Order 2 lbs. LAMB cut in 1 inch cubes for skewers and 1 lb. FAT PORK cut in 1/2-inch cubes, from your butcher

Rub a 6-quart china or glass bowl with garlic

In a 2- quart saucepan: Saute: 1 cup ONIONS, finely chopped
1 Tbs. CURRY POWDER>
1 clove GARLIC, minced, in
4 Tbs. OIL until golden brown.

Add: 2 Tbs. SUGAR
2 cups WHITE VINEGAR
2 Tbs. APRICOT JAM
2 Tbs. CORNSTARCH dissolved in
2 Tbs. RED WINE

Simmer stirring constantly until mixture thickens slightly and clears (about 3 minutes)

and blend it through the meat until well combined

Allow to marinate in sauce for 1 to 2 days

In a 1-quart bowl:

Marinate: 1/2 lb. DRIED APRICOTS in
1/2 cup SHERRY (sweet or dry) overnight

Drain meat from sauce

Thread lamb, pork, and apricots alternately on 9- to 10-inch bamboo or metal skewers

Grill over charcoal, or under broiler brushed with oil, untl browned on all sides

Heat the above sauce until piping hot and serve separately with yellow rice and chutney