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CURRY MARINADE FOR MEAT

CURRY MARINADE FOR MEAT

Vandag kerrietjops gebraai! Die sous se resep het ek op die blad gekry (net nie seker wie s’n nie!) en is baie veelsydig! Vleis, sosaties ens.

  • 4 large onions, sliced thickly
  • 2 cups of white vinegar
  • 4 cups of water
  • 3 tablespoons mild curry powder
  • 1 tablespoon salt
  • 1 tablespoon turmeric
  • 3 tablespoons ground coriander
  • 4 cloves
  • 4 bay leaves
  • 1 large tin apricot jam (900 g)
  • 750 ml peach chutney
  • ½ cup brown sugar
  • Extra:
  • sosatie meat cut in blocks or meat of your chocie
  • Worcestershire sauce

Add all ingredients to a thick base casserole.
Bring to boil on low/medium heat.
Boil for 15 minutes.
Remove from heat and let sit until room temperature.
Spice meat as required, add some Worcestershire sauce.
Pour mixture over meat/kebabs and let sit for 3 days in refrigerator.
Can be frozen thereafter.

Note:
O ja, ek het ook al vleis in die sous gevries nadat ek dit vir 3 dae in die yskas gelaat het.

Resep en foto: Pieta Van Der Walt‎

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