Uncle Tim's curry cumin sosaties🍴
Uncle Tim's curry cumin sosaties🍴

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, uncle tim's curry cumin sosaties🍴. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Uncle Tim's curry cumin sosaties🍴 is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Uncle Tim's curry cumin sosaties🍴 is something which I have loved my entire life. They’re fine and they look wonderful.

Lamb sosaties are a common feature of a classic South African braai (BBQ). The apricot and curry marinade might sound unusual but it adds a wonderful flavor to these tasty kebabs. There are a few variations to the sosaties marinade, but most at least include apricot jam, curry powder and garlic.

To begin with this recipe, we must prepare a few components. You can have uncle tim's curry cumin sosaties🍴 using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Uncle Tim's curry cumin sosaties🍴:
  1. Get cubed pork meat
  2. Prepare cubed lamb meat
  3. Prepare brown wine vinager
  4. Make ready Olive oil
  5. Take Cumin seeds
  6. Prepare Salt
  7. Prepare Mustard seeds
  8. Make ready garlic
  9. Take and a half sachets mild curry powder
  10. Make ready apricot jam
  11. Get Mrs Balls Chutney
  12. Take onions
  13. Get large green peppers

This curry improves if you make it ahead, it gives the flavours time to mingle, From BBC Good Food. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Eine Bewertung und für köstlich befunden.

Instructions to make Uncle Tim's curry cumin sosaties🍴:
  1. The most important part of the recipe is to let the meat marinade for at least 5 days for best flavour results. Start by lightly frying a copped onion in half a centimeter of olive oil until it starts to sweat.
  2. Then add garlic, salt, cumin seeds, mustard seeds, and curry powder and continue to lightly fry for about 3-4min or until the onion is golden brown, making sure not to burn the ingredients.
  3. Add 2 liters of brown vinegar and bring to a boil.
  4. Add can of apricot jam and bottle of chutney, bringing to boil and reducing for about 40-50min to reduce the vinegar and thicken the marinade, stirring occasionally to make sure that it doesn't stick.
  5. Whilst letting the marinade cool down completely, chop up the rest of the onions into nice square sizes slightly larger than the size of your meat and add them into the cold marinade.
  6. In a big dish with the cubed meat mix, pour onions and marinade over and mix. Allow the meat to marinade for at least 4-6 days. The longer, the better, stirring every day or two.
  7. When ready, soak a few wooden skewers is water to prevent them from splitting during the cooking cooking process.
  8. In the meantime, cut up 3-4 fresh large green peppers into large squares.
  9. When the skewers have soaked, start skewering the meat, alternating between onion, green pepper and meat until all has been skewered. Don't be shy with the amount of onion and green pepper that you use!
  10. When cooking, on the braai is the best. Serve with a potato salad, and enjoy!

Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Danach die Fleischwürfel über einer Schüssel auf Spieße stecken; die Marinade wird so in der Schüssel aufgefangen. Sosatie is a South African meat dish consisting of pieces of lamb that are marinated in a sauce made with onions, garlic, hot peppers, tamarind juice, and curry leaves. The meat is then skewered and barbecued on a traditional South African braai. It is recommended to add peppers, apricots, prunes, or. Последние твиты от Uncle Tim (@uncletimmensgym).

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