GORDON’S SOSATIE MARINATE
Curry marinade for all kinds of meat.
- 2 kg meat (beef, chicken, mutton, pork etc)
- 3 large onions cut into rings
- 20 ml curry powder
- 20 ml turmeric
- 80 ml sugar
- 30 ml maizena
- 500 ml white vinegar
- 20 ml salt
- 5 ml white pepper
- 60 ml honey
- 1 teaspoon apricot jam
- 1 teaspoon chutney (Optional)
- cooking oil
Cut meat into 2.5 cm cubes.
Place onions into a pot and cover with water. Boil for 1 minute and then drain.
Fry onions in oil until translucent. Do not brown.
Add 2 cups of water and allow onions to boil until soft.
Add all the ingredients except the apricot jam and allow to cook for 10 to 15 minutes.
Remove from stove and add the apricot jam and chutney if using.
Marinade beef or mutton 48 hours to 5 days, and pork and chicken for 2 hours to 2 days, turning the marinade dish often. The marinated meat should be kept in a fridge and not outside
Place on sticks with onion and sweet peppers in between the meat.
Notes:
Sugar, honey and apricot jam amounts can be increased or decreased to adjust to your taste buds as with the vinegar.
One star anise finely chopped can be added if desired.
Recipe and photo: Gordon Hodge
