Sosaties South African Kabobs

This is a cape malay recipe, and traditionally it is made with lamb. Since lamb isn't readily available here, i've only used beef. according to this recipe, usually only meat is threaded onto the skewers. however, i do like to add some cubed onions to intersperse with the meat. They are served with a slightly sweet sauce made from the marinade and flavored long grain rice. Prep and cooking time do not include the marinating time!! From classic international recipes.

Steps

For the marinade , cook the onion and garlic in hot oil till the onion is tender but not brown.

Stir in the curry powder , sugar , and 1 / 2 tsp turmeric.

Remove from the heat.

Stir in the lemon juice , chili peppers , bay leaf , and 1 / 2 cup water.

Let cool.

Place the lamb or beef in a plastic bag set in a bowl.

Add the marinade.

Chill 8-12 hours , turning bag often.

Drain the lamb , reserving the marinade.

Strain the marinade , discarding the vegetables.

Divide the marinade , use 1 / 3 for basting the sosaties while cooking.

Set aside 2 / 3 for the serving sauce.

Thread the lamb or beef on 8 short skewers.

These are typically grilled in south africa , and if so , you need to start your grill.

You can also broil them.

If so heat your broiler.

Combine the rice , 1 / 2 tsp turmeric , saffron , 2 cups cold water , and 1 / 2 tsp salt.

Cover.

Bring to a boil , and immediately reduce heat.

Cook 14 minutes more.

Remove from heat.

Let stand , covered , for 10 minutes',.

Ingredients

onions, garlic cloves, cooking oil, curry powder, sugar, ground turmeric, lemon juice, green chili peppers, bay leaf, water, boneless lamb, long grain rice, cold water, saffron thread, salt