Sasaties Recipe

Ingredients : Serves 6

1 garlic clove, halved
1.5 kg/3 lb leg of lamb, cubed

4 onions, quartered
30 ml/2 tbsp light brown sugar

300 ml/0.5 pt/1.25 cups milk
15 ml/1 tbsp oil, plus extra for brushing

15 ml/1 tbsp undiluted lime juice cordial

15 ml/1 tbsp curry powder

2.5 ml/0.5 tsp ground cloves

2.5 ml/0.5 tsp whole allspice
120 ml/4 fl oz/0.5 cup white wine vinegar

Salt and freshly ground black pepper
15 ml/1 tbsp plain (all-purpose) flour
15 g/0.5 oz/1 tbsp butter or margarine, chilled and diced
Boiled rice and a salad, to serve

Method :

Rub the inside of a large earthenware bowl with the cut sides of the garlic clove. Lay the meat in the bowl. Add two onions, the sugar and milk. Heat the oil in a frying pan (skillet) and fry (saute) the remaining onions until lightly browned. Add the lime juice, curry powder, spices and wine vinegar and season to taste. Pour over the meat and leave overnight.

Remove the meat and onions with a slotted spoon and thread alternately on to six skewers. Pat dry with kitchen paper (paper towels) and brush with oil. Turn the marinade into a saucepan, sprinkle on the flour and stir in the butter or margarine. Bring to the boil and simmer, stirring constantly, until slightly thickened. Place the kebabs under a medium grill (broiler) and grill (broil) for about 20 minutes, turning frequently, until cooked through. Serve with rice and salad and serve the sauce in a jug.