To serve four solid portions of sosaties you will need:
500g pork shoulder or leg, sliced into 3cm cubes
500g lamb shoulder or leg, sliced into 3cm cubes
1 tablespoon freshly ground ginger
1 red or green chilli finely crushed seeds and all
4 cloves of garlic crushed
4 bay leaves
6 pepper corns
2 teaspoons turmeric
1 to 2 tablespoons good curry powder
2 tablespoons brown sugar
2 large onions, quartered
1 tablespoon coriander seeds
1 tablespoon chutney
Place all the ingredients in a large non-metal dish
Add 2/3 bottle brown vinegar
1 cup of dry white wine
Using you hands, mix all the ingredients well and refrigerate for at least four hours. Overnight is even better
If you are using wooden skewers soak them in water for a couple of hours before use.
There are many different ways of making sosaties and presenting them. You can add dried apricots, green peppers, onions and other things to the meat, but I like it only with meat and onion.
So when you are ready to grill or braai the sosaties, take a skewer and spike a cube of lamb, followed by a quarter of onion, followed by a cube of pork. Four cubes of meat per skewer make a nice sosatie that is easy to handle.
Set the sosaties aside and give them a brushing of ordinary cooking oil or a little melted butter
Grill or braai for about 2 minutes over high heat, baste with the marinade, turn and repeat for another two minutes or until the meat is done.
Don?t overcook and don?t let the meat dry out
For a bit of fun serve the sosaties in the real old Colonial Cape manner, with boiled white rice, topped by a fried egg with a side dish of grilled, fried or braaied banana.!